Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce

Name: Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: about 6 servings
Cuisine: african
Ingredients: 1 pint plain Greek-style yogurt, preferably full-fat; 1/2 lemon, zested and juiced; Kosher salt; 1 loaf brioche bread; 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

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce

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Level: Easy

Yield: about 6 servings

Total: 21 min
Prep: 15 min
Cook: 6 min

Level: Easy
Yield: about 6 servings

Total: 21 min
Prep: 15 min
Cook: 6 min

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

Watch how to make this recipe.

Make the sauce:
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.
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.
Make the burgers:
Preheat the grill.
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.
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.
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.