Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
10 sliders
Ingredients
For the lamb patties:
● 1 pound ground American lamb
● ¼ cup red onion, diced
● 3 cloves garlic, minced or finely grated
● 1 large egg ● ¼ cup crumbled feta cheese
● 1 tablespoon lemon juice
● 2 teaspoons fresh or dried oregano
● 1 teaspoon kosher salt
● 1 teaspoon ground cumin
● ¼ teaspoon black pepper
● ¼ teaspoon ground cayenne
For serving:
● 1 cucumber, thinly sliced
● 1-2 large slicing tomatoes, sliced (10 slices)
● ½ cup pickled red onions
● 10 slider buns
For the mint aioli:
● 1/2 cup mayonnaise
● 1/2 cup greek yogurt or sour cream
● ¼ cup fresh mint, finely chopped
● Zest from half a lemon
● Juice from one lemon
● 1 garlic clove, finely grated
● 1/2 teaspoon salt
● Pinch black pepper
Directions
1. Mix and form patties:
In a large bowl, combine ground lamb, diced red onion, garlic, egg, feta, lemon juice, oregano, salt, cumin, black pepper, and cayenne. Mix gently until just combined, then form into 10 small slider patties. Refrigerate until ready to cook.
2. Make mint aioli:
In a small bowl, mix together mayonnaise, chopped mint, lemon zest, lemon juice, garlic, and salt to create the mint aioli. Stir until smooth and well combined.
3. Cook the patties:
Lightly oil the outside of the patties. Preheat your grill to high heat (450-500°F). For maximum sear, grill the patties with the lid open for about 1-2 minutes and then close the lid for another minute. Flip the patties and repeat 1-2 minutes with the lid open and one minute closed. Depending on your grill you may need to cook slightly longer. Cook patties to about 155°F and remove from the grill to rest.
4. Toast buns:
Cut the slider buns in half. Place the halved buns on the grill for 30 seconds to 1 minute, until they are lightly toasted.
5. Assemble sliders:
Assemble by spreading mint aioli on each bun, adding a lamb patty, and topping with tomato, cucumber, and pickled onions. Serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
