Lamb Burgers {Greek Sliders}

Lamb burgers get a mini Greek makeover with grilled onions, creamy tzatziki, and tangy feta. I think lamb beats out beef by a whisker…or maybe a hoof, flavor-wise, in my book. I had a Greek lamb burger last week and had to recreate it at home. Instead of full-sized burgers, I decided to try sliders instead.

For this lamb burger recipe I adapted my Greek friend, Christina’s family recipe for meatballs. I left out the breadcrumbs and mint and turned them into patties. Of course if you prefer a bigger burger, you can make quarter pounders instead. I prefer my lamb on the medium rare side for the best flavor. I topped each slider with homemade Tzatziki, grilled onions and feta cheese. (This post was originally published on May 23, 2013. As an Amazon Affiliate, I earn commission on qualifying purchases).

How to make lamb burgers

We’ll use the same method for the lamb sliders, full-size burgers or you can go bun-less and make meatballs or patties.

Ingredients:

Ground lamb; of course you can use ground beef or ground turkey if you’d prefer, I like the taste of lamb, and lamb is more traditionally Greek.

Onions; they should be finely minced or grated. Use a box grater or food processor.

Feta; is there a more iconic Greek cheese than Feta? Tzatziki; I like this recipe for tzatziki, but you can always buy pre-made tzatziki from the store. Tzatziki makes a great dip for fresh veggies too. Slider buns or hamburger buns. I prefer regular buns over Hawaiian slider buns as they are less sweet. Oregano; while I usually always opt for fresh herbs, you’ll want to use dried for these burgers. Oregano is a classic Mediterranean herb and right at home in these burgers. Arugula; arugula is more common in Europe than the US. The greens are often placed on pizza or as the sole “lettuce” in a salad. The leaves are the perfect size for sliders.

Mince or grate the onion. You don’t want big pieces or onion in these mini lamb burgers. Mix ground lamb with onions, oregano, salt and pepper. Weigh or divide the lamb mixture into 8 equal portions, about 2 1/2 ounces each, or about 5 ounces if you’re going to make regular sized lamb burgers. I do love using a scale as it’s great for perfect portions. At this point the patties can be refrigerated or frozen if you’re not planning on cooking them right away.

Assembling the lamb burgers

Grill the burgers over medium heat until just done, about 3 minutes per side.

Lamb should still be slightly pink in the center. Warm or toast buns. Top each bun with tzatzki.

Add grilled onions, tzatziki and feta, and finally a few leaves of arugula.

Serve with Greek Salad, or with Greek Potatoes. If you love lamb, try this Lebanese Kibbeh recipe!

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