Mini Moroccan lamb burgers on brioche rounds with lemon yoghurt sauce

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

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.

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.

For the burgers:

1) Preheat the griddle.

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.

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.

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.