Mini Moroccan Lamb Burgers On Brioche Rounds with Lemon Yogurt Sauce
|For; the lemon yogurt sauce:|
|1 pintplain Greek-style yogurt; preferably full-fat|
|1/2 lemon, zested and juiced|
|1 loaf brioche bread|
|For; the mini burgers:|
|2 pounds ground lamb; (preferably shoulder meat)|
|1/2 teaspoonground cumin|
|1/2 teaspoonground cinnamon|
|1/2 teaspoonground coriander|
|About; 20 grinds fresh black pepper|
|2 cloves garlic; pressed|
|1 smallhead red leaf lettuce; torn into small pieces|
|4 ripe plum tomatoes; cut into 1/4-inch thick rounds|
Mini Moroccan Lamb Burgers On Brioche Rounds with Lemon Yogurt Sauce Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Mini Moroccan Lamb Burgers On Brioche Rounds with Lemon Yogurt Sauce Reviews
[I posted this recipe.]
2 years, 9 months, 4 days, 9 hours, 37 minutes ago