join me in the kitchen

Lamb Sliders with Tzatziki


The slider trend is still hot—almost all bars have a signature version.  Max & Dylan’s actually has an entire portion of the menu devoted to sliders!  From BBQ pork to Buffalo Chicken, sliders are ubiquitous.  I hadn’t ever thought about having sliders anywhere but in a bar until today when I was flipping through my Sunday Night Football Cookbook and saw these lamb sliders.  Sliders for dinner?!  What a fun idea!  What better way to kill the Sunday blues than with  tasty little bites of Greek heaven!

These burgers were a big hit!  The patties were small so the lamb stayed moist and delicious.  And the tzatziki is fresh, cool, and crisp.  It is a wonderful contrast to the lamb.  There was something so fun about eating sliders at our own dining room table!  I will definitely make these again—I think they would be the perfect component of a Superbowl spread!


  • 1/2 cup plain Greek-style yogurt (I prefer Chobani)j
  • 1/2 tablespoon minced garlic
  • 3 tablespoons grated cucumbers
  • 1 tablespoon olive oil
  • juice of half a lemon
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper to taste

Combine all ingredients in a small bowl.  Set aside.

Lamb Sliders

  • 2 pounds lean ground lamb
  • 2 tablespoons minced garlic
  • 1 tablespoon fennel seeds, toasted
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper to taste


  • 10 small round rolls, split

In a large bowl combine all burger ingredients and mix together with your hands.  Form the mixture into 10 small thin patties.  


Spray the grill pan with non-stick spray.  Heat the pan over high heat.  Add the lamb burgers and cook for about 2 minutes on each side—or until done.  Place a burger in each roll and top with tzatziki.  Serve immediately.


Adapted from The Sunday Night Football Cookbook.

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