Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce Recipe

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Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce Recipe:

Photo: Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce.

Total Time: 21 min
Prep 15 min
Cook 6 min

Yield: about 6 servings

Level: Easy

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

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.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Blue Collar BBQ

More Traditional  Moroccan Food: 

Moroccan-Style Grilled Leg of Lamb with Couscous
Moroccan Rub Lamb Chops
Moroccan Carrot Salad with Parsley and Roasted Lemon
Squash and Chickpea Moroccan Stew
Harira: Moroccan Chickpea Stew with Chicken and Lentils