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Recipe has been adapted from the cookbook Dave's Dinners by Dave Lieberman.
These burgers are served open-faced without bread on top. This recipe was
shared with me by Christi Thomas of Austin, TX.
More of Linda's
wonderful
Lamb Recipes
and
Appetizer Recipes.
Mini Moroccan Lamb Burgers with
Lemon Yogurt Sauce
Recipe Type:
Appetizer,
Lamb,
Yogurt
Yields: 15 servings
Prep time: 30 min
Bake time: 7 min
Ingredients:
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
black pepper
2 cloves
garlic, pressed or minced
1 loaf brioche or hearty artisan bread, cut in 1/2-inch slices
Lemon Yogurt Sauce (See recipe below)
Preparation:
Preheat the oven to 500
degrees F. or preheat barbecue grill and brush the grill with oil to keep the lamb burgers from sticking.
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.)
 This
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:
Thermapen 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.
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
lemon juice
Zest
(rind) of 1/2
lemon
Lemon zest for garnish
Coarse
salt
* 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.
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