Description
 Juicy lamb patties seasoned with fresh herbs get topped with creamy, tangy feta sauce and crisp cucumber slices. Ready in just 23 minutes and perfect for parties, game day, or easy dinners.
Ingredients
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For the Sliders:
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- 1 pound ground lamb
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- 1/2 red onion, finely diced
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- 2 tablespoons fresh parsley, chopped
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- 2 tablespoons fresh dill, chopped
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- 1/2 teaspoon salt
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- 1 tablespoon lemon juice
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- 8 slider rolls
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- Thinly sliced cucumber
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- 1 tablespoon cooking oil
For the Whipped Feta Sauce:
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- 4 oz block feta cheese
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- 1/4 cup plain yogurt
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- 2 tablespoons olive oil
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- 1/2 teaspoon black pepper
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- 1 tablespoon fresh dill
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- 1/2 lemon, juiced
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Instructions
Add feta cheese, yogurt, olive oil, black pepper, dill, and lemon juice to a food processor or blender. Blend for 1 to 2 minutes until completely smooth and creamy. The sauce should be thick but pourable.
Combine ground lamb, diced red onion, chopped parsley, chopped dill, salt, and lemon juice in a large bowl. Mix gently with your hands just until combined. Don’t overmix or the sliders will be tough.
Step 3: Form the Patties
Divide the mixture into 8 equal portions and shape into slider-sized patties. Make them slightly larger than your buns since they’ll shrink a bit while cooking.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add slider patties and cook for 3 to 4 minutes per side until nicely browned and cooked through to 160°F internal temperature. Don’t press down on the patties while cooking or you’ll squeeze out all the juices.
Place 2 to 3 cucumber slices on the bottom half of each slider bun. Top with a lamb patty, then add a generous dollop of whipped feta sauce. Place the top bun on and serve immediately while the sliders are still warm and juicy.
Notes
Toast slider buns in the pan after cooking patties for extra flavor.
Use block feta, not pre-crumbled – it blends much smoother.
Fresh herbs are essential for best flavor.
Don’t press down on patties while cooking – it squeezes out juices.
Make patties ahead and refrigerate up to 24 hours before cooking.
Double the sauce recipe – you’ll want extra for dipping.
The feta sauce keeps for 5 days and is amazing on everything.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg