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1
Heat a double-burner grill pan over medium-high heat.
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2
In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper.
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3
Form mixture into 2 similar sized mounds in the bowl.
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4
Divide mixture in half, then half again.
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5
Form gently into 8 small patties.
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6
Oil the grill pan with oiled paper towel held in tongs.
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7
Brown the burgers on the hot side of the grill for about 2 minutes on each side.
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8
Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
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9
Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds.
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10
Place on serving platter.
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11
Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce.
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12
Cover with the bun top and serve.
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13
Peel the cucumber and cut it in half lengthwise.
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14
Use a spoon to scoop out the seeds from both halves.
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15
Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt.
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16
Let drain for about 20 minutes.
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17
Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl.
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18
Add The yogurt, dill, mint, cumin and pepper.
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19
Stir together and spoon into a serving bowl.
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20
Drizzle with olive oil.
