These Mediterranean Feta Lamb Sliders are packed with flavor, not just from the freshly ground and seasoned lamb, but from peppers, feta cheese, herbs and citrus zest.
I wanted a spiced up burger, and with the fresh ground lamb I recently had picked up, decided on a Mediterranean influenced mini slider – sans the bread. I purchased a pound and thought two small lamb sliders each would be filling with the side dish.
I LOVE lamb and another burger recipe – Grilled Lamb Burgers & Tabbouleh is great for the grill as well. I also have my Easy Shepherd’s Pie with Red Wine and Beef where you could easily switch the lamb for the beef. Shepherds Pie was a dish my mom used to occasionally make and it brings back fond memories of her. I love it with lamb, which over the years seems to have become more of a British version and the beef associated with Irish cooking. I mean shepherd’s herd lamb and goats, not cattle, right?!
My Creamed Spinach with Lamb and Roasted Garlic and Grilled Lamb and Beef Koobideh Kebab use ground lamb and my Honey and Mint Lamb Kabobs, Spicy Honey Yogurt Apricot Lamb Kabobs, Lamb Loin Chops in Honey, Madeira and Mint, and Lemon Rosemary Grilled Lamb Loin Chops all use lamb loin meat. If you want some lamb with an Indian influence, try my Red Kidney Bean Curry with Lamb (Rajmah Chawal). All fantastic, but let’s make these sliders!
I had some flat leaf parsley on hand that had one more meal left it and chose the few pieces worthy of chopping, rinsed off some mint and basil and set them aside. I also had several beautiful red jalapeno peppers and with gloves on, proceeded to cut the stem off and remove the seeds. I kept the white membrane for a little more heat intact and coarse cut it into several pieces.
In my food processor they all went along with some fresh garlic cloves and a good 2 inch piece of lemon zest I used my vegetable peeler to extract.
A few pulses later and I added this to the ground lamb I had seasoned with fresh cracked black pepper and dried oregano. I will be using plenty of salty feta cheese crumbles so I left out my usual pinch of kosher salt.
In the mixing bowl I added the feta cheese crumbles and gently worked the ingredients together thoroughly.
I divided the mix into four portions and made these beautiful Mediterranean Feta Lamb Sliders. I prepped the grill to around 450° and then cleaned and oiled it up.
After 3 minutes on the first side I flipped them and cooked for 5 minutes, then back over for 2 minutes more for medium, or grill to your liking. I removed them from the grill and allowed them to rest for 10 minutes.
These were so juicy and the warm feta cheese gave the perfect salty taste addition.
The spiced heat from the red jalapeno was a great punch as was the lemon zest tang. The fresh mint, basil and parsley all came together with the fresh lamb for an incredible burger.
Easy to prepare and grill, these were perfect for a summertime dinner and could easily be made for any occasion. I went ahead and made some of my homemade tzatziki to top these lamb sliders and the meal was complete with a few of my Baked Saffron Falafel and a fantastic Orange Tahini dipping sauce. But that recipe will be forthcoming, so please come back! The cool tzatziki sauce is made from yogurt, lemon, cucumber and mint, which is the perfect foil to the spicy and flavorful burgers, enjoy!
- 1 lb ground lamb
- 1 tsp dried oregano
- fresh cracked black pepper
- flat leaf parsley
- 10 fresh mint leaves
- 6 fresh basil leaves
- 1 red jalapeño pepper
- 4 garlic cloves
- 1 lemon
- 1 cup feta cheese crumbles
- Rough chop a handful of flat leaf parsley, rinse off the mint and basil and set them aside. Using gloves, cut red jalapeño pepper stem off and remove the seeds. I kept the white membrane for a little more heat intact and coarse cut it into several pieces.
- In food processor place all herbs and pepper with fresh garlic cloves and a good 2 inch piece of lemon zest I used my vegetable peeler to extract.
- Pulse several times and add to the ground lamb seasoned with fresh cracked black pepper and the dried oregano.
- In the mixing bowl add the feta cheese crumbles and gently worked the ingredients together thoroughly. Divide the lamb mixture into four portions, set aside.
- Prep the grill to around 450° and then clean and oil it so burgers do not stick.
- Grill for 3 minutes on the first side, flip and cooked for 4 minutes then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes.
- Serve and top with tzatziki sauce.