Moroccan Lamb Burgers With Mint-Yogurt Sauce

• 1 cup plain whole milk yogurt
• 1/4 cup chopped mint leaves
• 1 garlic clove, minced
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 tablespoons dried currants
• 2 tablespoons pine nuts
• 2 tablespoons coarsely chopped flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1 3/4 pounds ground lamb
• Vegetable oil, for the grill
• 4 hamburger buns or kaiser rolls, split

1. 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.
2. 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.
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.
4. 3. 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.

milk yogurt, mint leaves, garlic, lemon juice, kosher salt, currants, nuts, flatleaf parsley, lemon zest, ground cumin, ground coriander, cinnamon, ground lamb, vegetable oil, buns

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-burgers-with-mint-yogurt-sauce-50084089 (may not work)