Moroccan Lamb Burgers are served open-faced without any bread on top. These mini lamb burger appetizers make a great finger finger food to serve at your next special occasion. The point of the sauce is to be tangy and refreshing to contrast with the rich flavors of the lamb burgers.
This recipe was shared with me by Christi Thomas of Portland, Oregon. They are so delicious!
- 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 black pepper
- 2 cloves garlic, pressed or minced
- 1 loaf brioche or hearty artisan bread, cut in 1/2-inch slices
- 8 ounces yogurt, plain (preferably Greek-style yogurt)*
- 1 tablespoon lemon juice, fresh-squeezed (about 1/2 lemon)
- Zest (rind) of 1/2 lemon
- Lemon zest (for garnish
- Coarse salt
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Prepare Lemon Yogurt Sauce (see recipe below).
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Preheat the oven to 500 degrees F. or preheat barbecue grill and brush the grill with oil to keep the lamb burgers from sticking.
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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.
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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.
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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.)
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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. Watch the bread carefully or else it could get too dark very quickly. Remove from oven.
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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.
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Makes 15 servings.
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In a medium mixing bowl, stir together the yogurt, lemon zest, and lemon juice. Season, to taste, with a couple pinches of salt.
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Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
* Non-fat or low-fat yogurt may be substituted.
Source: Moroccan Lamb Burger recipe has been adapted from the cookbook Dave’s Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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