This is a great and easy way to spice up a midweek meal. The lamb burgers are a refreshing and flavorful twist to a regular burger and the lemon sauce adds a coolness to the dish.
Makes 6 – 8 servings
For the lemon yogurt sauce:
1 pint tofutti sour cream
1 lemon, zested
4 tablespoons lemon juice
12 slider buns or 1 challah, sliced
For the mini burgers:
2 pounds ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
¾ teaspoon black pepper
2 cloves garlic, minced
3 cups lettuce, torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds
Make the sauce: In a medium mixing bowl, stir together the pareve sour cream, lemon zest and juice. Season, to taste, with salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Make the burgers: Preheat the grill or grill pan. Combine all ingredients in a mixing bowl and work together until they are fully incorporated. You’re your hands, gently form little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. With a fork, flatten burgers to about 1/2-inch thick. Once the grill is hot, place them on the grill or grill pan and cook, about 2 to 3 minutes per side or until fully cooked through.
Slice buns and toast if you like. Serve burgers with lettuce, tomato, and lemon cream sauce.