Mini Lamb Burgers with Cucumber Yogurt Sauce

Total Time:
55 min
15 min
30 min
10 min

8 burgers

  • 1 1/2 pounds ground lamb
  • 1 teaspoon minced garlic
  • 1/2 tablespoon nonpareil capers
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon grated lemon zest
  • 2 teaspoons mustard
  • 1 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 mini buns
  • 2 Roma tomatoes, sliced
  • Cucumber Yogurt Sauce, recipe follows
  • Cucumber Yogurt Sauce:
  • 1 English cucumber
  • 1/2 tablespoon kosher salt
  • 2 cups yogurt, preferably thick, Greek yogurt
  • 2 sprigs fresh dill, chopped
  • 1 1/2 tablespoons chopped fresh mint leaves
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • Extra-virgin olive oil
  • Heat a double-burner grill pan over medium-high heat.

  • In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.

  • Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.

  • Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.

  • Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.

  • Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.

Cucumber Yogurt Sauce:
  • Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

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