Saturday, September 24, 2011

Lamb Sliders with Tzatziki Sauce

I made these just the other night (DH and I both really like lamb). My local market didn't have any lamb, so I went to Whole Foods. There wasn't any ground lamb, so I asked the butcher to grind it for me. Next time, I will request a finer grind. He made them a little chunkier than I like. Also, when I made these, I just cooked the sliders in a frying pan with a tiny bit of olive oil. Since we just moved, the grill wasn't set up yet and we don't have a grill pan for the stove. They were still delicious.

Tzatziki Sauce:

½ cup plain Greek yogurt

2 cloves minced garlic

½ of a hothouse cucumber, finely chopped

1 tbsp olive oil

2 tsp fresh lemon juice

2 tsp chopped parsley

1 tsp chopped dill

½ tsp fresh ground black pepper

salt to taste

The original recipe called for fresh mint in the sauce instead of dill. I’m not a big fan of fresh mint because the smell can be overpowering sometimes, but in small quantities it can be really tasty. Use what flavors you prefer.


1 lb ground lamb

1 large clove garlic, minced

1 small shallot, finely diced

1 tbsp chopped fresh mint

1 tbsp chopped fresh oregano

½ tsp cumin

¼ tsp fresh ground black pepper

½ tsp salt

Mix all of the ingredients for the sauce in a bowl and set aside.

For the sliders, mix all of the ingredients together in a bowl. I found it was easiest to mix with my hands (I wore gloves). Form into small patties. Make them a little bit larger than the buns you have as they will shrink a bit when cooking. This recipe makes between 6 to 8 sliders. Cook for about 3 minutes per side in a grill pan or on the grill.

Assemble with your slider buns or small pieces of pita, slices of tomato and thinly sliced onion. It also tastes great with caramelized onions.


  1. mmmm, these sound good. I'm not a big fan of mint either, but I LOVE lamb.

  2. I have a lamb kebob recipe that I'm going to share soon too. It's SO delicious. I just need to tweak the ingredient list a bit and take some photos. :-)