Irresistible Lamb Sliders

Why You’ll Love This Recipe

I enjoy these lamb sliders because they are simple to prepare yet feel gourmet. The herbs and lemon zest brighten up the lamb, while the feta and red pepper jelly add a delicious balance of tangy, creamy, and sweet flavors. I also love that they’re versatile—I can serve them as party appetizers, a fun dinner, or even transform the mixture into meatballs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 egg

• 2 teaspoons panko breadcrumbs

• 1 teaspoon cumin

• ½ teaspoon ground coriander

• ¼ cup fresh mint, minced

• 2 teaspoons dried parsley (or ¼ cup fresh parsley, minced)

• 1 tablespoon lemon zest

• 1 pound ground lamb

• Slider buns (makes about 10 sliders)

• Red pepper jelly or mint jelly

• Lettuce leaves

• Feta cheese

Directions

1. I beat the egg in a medium bowl, then mix in the panko breadcrumbs, cumin, and ground coriander.

2. I add the fresh mint, parsley, and lemon zest, stirring everything together.

3. I gently combine the mixture with the ground lamb, making sure not to overwork the meat.

4. I shape the mixture into small patties using a tablespoon or cookie scoop, flatten them slightly, and place them on a foil-lined baking sheet.

5. I broil the patties for 6–8 minutes, flipping halfway through, until they’re cooked through and lightly browned.

6. I slice the slider buns in half and spread red pepper jelly or mint jelly on the top buns.

7. I assemble by placing a lettuce leaf on the bottom bun, topping it with a lamb patty, sprinkling feta cheese, and finishing with the top bun.

8. I serve the sliders warm and enjoy.

Servings and timing

This recipe makes about 10 sliders and takes only 18 minutes from start to finish, which makes it ideal for busy days or last-minute gatherings.

Variations

I sometimes swap red pepper jelly for mint jelly depending on the flavor I’m craving. When I want a lighter version, I use whole wheat slider buns and load them with extra lettuce and herbs. If I’m hosting, I turn the patties into mini meatballs instead and serve them with a side of feta and jelly for dipping.

Storage/Reheating

If I have leftovers, I store the cooked patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the oven for a few minutes so they stay juicy. The patties can also be frozen for up to 2 months—I thaw them in the fridge overnight before reheating.

FAQs

Can I grill the lamb patties instead of broiling?

Yes, I like grilling them for a smoky flavor. Just cook them over medium heat for 2–3 minutes per side.

What can I use instead of lamb?

I sometimes make these with ground beef, turkey, or chicken if I want a milder flavor.

How do I keep the patties from drying out?

I avoid overcooking and make sure not to overmix the lamb. The egg and breadcrumbs also help keep them moist.

Can I make the patties ahead of time?

Yes, I often shape the patties in advance and keep them covered in the fridge until I’m ready to cook.

What sides go well with lamb sliders?

I like serving them with sweet potato fries, roasted vegetables, or a fresh Greek salad.

Conclusion

I love making these irresistible lamb sliders because they pack bold, fresh flavors into a small bite that feels festive and satisfying. Whether I’m serving them at a holiday gathering, a casual dinner, or as a fun twist on meatballs, they always impress and disappear quickly.