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Mini Lamb Burgers, Moroccan and Greek Style!

You ask what does Morocco and Greece have in common ? Give this recipe a try and I am sure that you will be able to answer this question! The flavors of Morocco combined with the cool, smooth Greek, yoghurt sauce flavored with lemon. This is a favourite recipe for many of my clients and I get requests for this all the time when catering for special occasions where appetizers are going to be served. If you want a nice champagne to pair with the “Mini Lamb Burgers, Moroccan and Greek Style,” First Services Hospitality suggests Black Label’ Anton Hobbs, $59 per bottle, a little bit more expensive but worth the money for celebrating special occasions.

Recipe

2 lbs ground lamb
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp ground black pepper

2 cloves of minced garlic
1 loaf brioche or hearty artisan bread, cut in 1/2-inch slices (use a round cookie cutter)

In a large bowl, combine ground lamb, cumin, cinnamon, coriander, salt, black pepper, and garlic in a mixing bowl and work together until they are fully incorporated.

Using your hands or a small ice cream scoop, roll or scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.

Bake at 500F or grill on the BBQ for about 7 minutes, or until well-browned and cooked inside temperature should read 160F. Makes approximately 15 patties.

Lemon Yogurt Sauce

8 oz plain yogurt (Greek style is best if you can get it)

1 tbsp (1/2 lemon) fresh-squeezed lemon juice plus the zest and lemon rind.

Lemon zest for garnish

In a medium mixing bowl, stir together the yogurt, lemon zest, and lemon juice. Season, to taste, with salt. You can make this ahead and leave it in the refrigerator until ready to use. Take the sauce out and leave it to come to room temperature before placing on top of “Mini Moroccan Lamb Burgers”.

Use a small glass (about 3 inches in diameter) to cut as many circles of sliced bread or brioche as you have burgers. Place the bread circles on a baking sheet. When the burgers come out of the oven, place the bread in the oven for just a couple of minutes to toast lightly. NOTE: Watch the bread carefully or else it could get too dark very quickly. Remove from oven. Place the cooked mini burgers on top of the toasted bread. Top with a dollop of the Lemon Yogurt Sauce and garnish with a good pinch of lemon zest.