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. Use a meat thermometer to test for doneness. (The USDA recommends 160 degrees F. on an instant-read thermometer.) 

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.