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Middle Eastern-Style Lamb Sliders with Yogurt Sauce

Prep Time:
15 mins.
Cook Time:
10 mins.


  • 1 pound ground lamb
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped red bell pepper
  • 1 tablespoon fresh finely chopped parsley
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • Pinch ground coriander
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • Pinch red pepper flakes (optional)
Yogurt Sauce
  • ¾ cup plain Greek Yogurt (non-fat or 2%)
  • ½ cup reduced fat sour cream
  • ½ cup grated English cucumber (well drained of liquid)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 2 tablespoons fresh chopped mint or parsley
  • 8 slider buns
  • 1 cup organic baby spinach leaves


  1. To make the yogurt sauce, combine the drained, grated cucumber, Greek yogurt, sour cream, garlic, salt and pepper, and mint or parsley in a small bowl. Put in refrigerator while you prepare the burgers to allow the flavors to blend.
  2. To make the burgers, in a large bowl, combine the lamb, onion, red bell pepper, parsley, cumin, oregano, coriander, garlic, red pepper flakes, salt and pepper. Gently mix to combine.
  3. Divide meat mixture evenly into 8 balls and shape into small patties. Heat indoor grill pan coated with some olive oil cooking spray on med-high heat. When pan is hot, add the burgers and cook on each side for about 3-4 minutes, or until the internal temperature is 160 degrees F.
  4. Remove burgers to a platter and keep warm. Toast slider buns in same pan you cooked the burgers in.
  5. To assemble burgers, spread about 1-2 tablespoons of yogurt sauce onto each bun bottom, top with burger, then a few baby spinach leaves and then the top of the bun. Secure with picks, if desired. Serve immediately.

Source: American Lamb Board