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Recipe has been adapted from the cookbook
Dave's Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman. These burgers are served open-faced without bread on top. This recipe was
shared with me by Christi Thomas of Portland, Oregon.
More of Linda's wonderful
Lamb Recipes and
Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce
Yields: 15 servings
Prep time: 30 min
Bake time: 7 min
2 pounds ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds freshly-ground
garlic, pressed or minced
1 loaf brioche or hearty artisan bread, cut in 1/2-inch slices
Lemon Yogurt Sauce (See recipe below)
Preheat the oven to 500 degrees F. or preheat barbecue grill and brush the grill with oil to keep the lamb burgers
In a large bowl, combine ground lamb, cumin, cinnamon, coriander, salt, black pepper, and garlic in a mixing bowl and work
together until they are fully incorporated.
Using your hands or a small ice cream scoop, roll or 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.
Bake or grill about 7 minutes, or until well-browned and cooked inside to the desired degree of doneness.
meat thermometer to test for doneness. (The USDA recommends 160 degrees F. on an
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Use a small glass (about 3 inches in diameter) to cut as many circles of sliced bread or brioche as you have burgers. Place
the bread circles on a baking sheet. When the burgers come out of the oven, place the bread in the oven for just a
couple of minutes to toast lightly. NOTE: Watch the bread carefully or else it could get too dark very quickly. Remove from oven.
Place the cooked mini burgers on top of the toasted bread.
Top with a dollop of the Lemon Yogurt Sauce and garnish with a good pinch of lemon zest.
Makes 15 servings.
Lemon Yogurt Sauce:
8 ounces plain yogurt (preferably Greek-style yogurt)*
1 tablespoon (1/2 lemon) fresh-squeezed
Zest (rind) of 1/2
Lemon zest for garnish
* Non-fat or low-fat yogurt may be substituted.
In a medium mixing bowl, stir together the yogurt, lemon zest,
and lemon juice. Season, to taste, with a couple pinches of
salt. NOTE: Sauce can be made ahead of time and refrigerated
until ready to use. Bring to room temperature before using.