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Recipe courtesy of Dave Lieberman

Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce

  • Level: Easy
  • Total: 21 min
  • Prep: 15 min
  • Cook: 6 min
  • Yield: about 6 servings
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Ingredients

For the lemon yogurt sauce:

1 pint plain Greek-style yogurt, preferably full-fat

1/2 lemon, zested and juiced

Kosher salt

1 loaf brioche bread

For the mini burgers:

2 pounds ground lamb (preferably shoulder meat)

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1 teaspoon salt

About 20 grinds fresh black pepper

2 cloves garlic, pressed

1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces

4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Directions

  1. Make the sauce:
  2. In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
  3. Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
  4. Make the burgers:
  5. Preheat the grill.
  6. Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
  7. Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
  8. Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

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