Open-Face Lamb Burgers with Mint Yogurt Sauce

Ingredients

• 4 1/2-inch-thick slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
• ¹/₃ cup fresh parsley
• 7 teaspoons extra-virgin olive oil
• 1 ½ pounds ground lamb (not lean)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 ounces mesclun
• + 6 more ingredients
• • ¹/₈ teaspoon ground allspice
  • 1 cup plain yogurt
  • 18 tablespoons fresh mint leaves
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove
  • ¼ cup onion

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderat...

View full recipe at Epicurious