Ingredients Jump to Instructions ↓

  1. For the lemon yoghurt sauce:

  2. 470ml Greek-style yoghurt, preferably full-fat

  3. 1/2; lemon, zested and juiced

  4. Coarse salt

  5. 1 loaf brioche bread

  6. For the mini burgers:

  7. 900g minced lamb (preferably shoulder meat)

  8. 1/2; tsp ground cumin

  9. 1/2; tsp ground cinnamon

  10. 1/2; tsp ground coriander

  11. 1 tsp salt

  12. About 20 grinds fresh black pepper

  13. 2 cloves garlic, pressed

  14. 1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces

  15. 4 ripe plum tomatoes, cut into 1/2;-cm thick rounds

Instructions Jump to Ingredients ↑

  1. Mini Moroccan lamb burgers on brioche rounds with lemon yoghurt sauce For the sauce:

  2. 1) In a medium mixing bowl, stir together the yoghurt and lemon zest and 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.

  3. Cut the brioche into about 1 to 1.5-cm thick slices and then use a small glass to cut out as many circles as possible, about 7.5-cm in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.

  4. For the burgers:

  5. 1) Preheat the griddle.

  6. Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 2 to 3-cm big and place them on a greaseproof paper-lined baking pan. Using your hands, flatten burgers to about 1-cm thick and just a few centimetres in diameter.

  7. Once the griddle is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your griddle is.

  8. Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yoghurt sauce and serve.


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