© Dana Gallagher
Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate.

Step 2    

In a mini food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.

Step 3    

Scrape the currant–pine nut paste into a large bowl and add the ground lamb. Using your hands, gently mix the ground meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.

Step 4    

Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.

Make Ahead

The yogurt sauce and burger patties can be refrigerated overnight. Let the burgers stand at room temperature for 15 minutes before grilling.

Serve With

French fries.

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