- 1½ pounds ground lamb
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- 1 teaspoon salt
- About 20 grinds fresh black pepper
- 2 garlic cloves, pressed
- 7 ounces plain yogurt, preferably full fat .
- Juice and zest of ½ lemon, plus more lemon zest for garnish
- Salt
- 1 loaf fresh brioche bread
- Preheat the oven to 500°F.
- Make the burgers: Combine all the ingredients in a mixing bowl and work together until they are fully incorporated.
- Roll a tablespoon of the mixture into a 3-inch ball and then flatten into a round burger about ½ inch thick.
- Place the mini burgers on a nonstick baking sheet and bake about 7 minutes, until evenly and well browned.
- Make the sauce: Stir together the yogurt, lemon juice, and zest in a small bowl. Season to taste with a couple of pinches of salt
- Cut the brioche into ½-inch slices, then use a small glass to cut as many circles as possible, about 3 inches in diameter, from each slice.
- Place the bread circles on a baking sheet. When the burgers come out of the oven, slip the bread in for just a couple of minutes to toast lightly. Watch the bread carefully, or else it will get too dark very quickly.
- Place the mini burgers on top of the cut brioche. Top with a dollop of the lemon yogurt and garnish with a good pinch of lemon zest.