Directions

Put 3/4 cup of the salsa into a blender or mini-food processor and blend until smooth. Using your hands, gently combine 1/2 cup of the salsa, spices and lamb in a large bowl. Take care not to overwork the meat. Shape the meat mixture into 16 patties about 2 1/4 inches in diameter and 1/2 inch thick. Refrigerate the patties, covered, about 1 hour. Using a 2 inch cookie cutter or a similarly sized shot glass cut the brioche or English muffin bread slices into 16 discs. Save the remnants for another use. Grill the patties over medium high heat, about 3 minutes per side for medium-rare (if using a charcoal grill, you will know the coals are ready when you can hold your hand 5 inches above the coals for just 3 or 4 seconds). Toast both sides of the brioche discs until lightly browned. Serve the mini-burgers, open-faced on top of the brioche discs, topped with a small dollop of the remaining salsa and garnish with fresh oregano (optional).