Lamb Sliders (3) Recipe

Make and shape patties

Place ground lamb in a medium bowl. Add minced shallot, garlic, chopped parsley and mint, ground cumin, smoked paprika, kosher salt, and black pepper. Gently mix with your hands or a fork until ingredients are just combined — avoid overworking the meat to keep sliders tender.

Portion and form

Divide the mixture into three equal portions (about 2.6 ounces / 75 g each). Lightly form each portion into a round patty roughly the diameter of the slider buns and about 1/2 inch thick. Make a slight shallow indentation in the center of each patty to help them cook evenly.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 teaspoon olive oil. When hot and shimmering, add the patties, spacing them so they don't touch. Cook approximately 3 minutes per side for medium (internal temperature about 145°F / 63°C), or 4 minutes per side for medium-well, flipping once. Avoid pressing down on patties. Remove patties to a plate and tent loosely with foil to rest 3–5 minutes.

Make quick tzatziki

While patties cook, put the grated or finely diced cucumber in a small bowl and press lightly with a spoon or paper towel to remove excess moisture. Combine cucumber with 1/4 cup Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1 teaspoon chopped dill or mint, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper. Stir until smooth and refrigerate until ready to use.

Toast buns

Spread about 1 teaspoon softened butter across the cut sides of the 3 slider buns. Toast buttered sides in a dry skillet over medium heat or under a broiler briefly until golden and fragrant, about 1–2 minutes. Watch carefully to avoid burning.

Assemble sliders

Spread a tablespoon (or to taste) of tzatziki on the bottom half of each toasted bun. Place a rested lamb patty on top, then add a small handful (about 1 tablespoon) of baby arugula or microgreens, two slices of red onion on each slider, and sprinkle about 2/3 tablespoon of crumbled feta over the top if using. Finish with the bun top.

Serve

Serve the three lamb sliders immediately while warm. Offer extra tzatziki on the side if desired.