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.)
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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.
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
* 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.
Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.