Moroccan Lamb Burgers with Mint-Yogurt Sauce

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.

In a tiny food processor, integrate the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the staying 1 teaspoon of lemon juice and 1 teaspoon of salt. Process the active ingredients up until a coarse paste types.

Scrape the currant– pine nut paste into a large bowl and add the ground lamb.

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