I have a confession to make...I didn't used to be a fan of lamb at all. My teenage son? He adores lamb! Hooked ever since he tried first taste...chops, ground, stew...you name it! But I do have to tell you, I have come around. I really do enjoy ground lamb, particularly American lamb. American lamb is known for it's quality, flavor and tenderness making it the perfect choice for these wonderful Middle Eastern Style Lamb Sliders with Yogurt Sauce. Did you know there are over 82,000 family owned sheep operations in nearly every US state, making local lamb available year round?
When I think of Middle Eastern cuisine, my first thoughts go to a local restaurant where I enjoy eating things like hummus, tabbouleh, and lamb burgers. The lamb burger they make is just incredible. I have actually gotten to the point where I crave this burger! When prepared this way, lamb is so mild, juicy and delicious and not game-y at all. I actually prefer the lamb burger to any beef burger because it is just so tasty! In my "copycat version" lamb sliders, the Middle Eastern flavors of cumin, coriander, garlic and parsley make them a flavor sensation in a fun to eat size.
Even if you think you aren't a lamb fan, these sliders will convert you! They are something a little different from the usual food to serve at a tailgating party or just to change things up for dinner one night. You will find ground lamb handles much like ground beef and lamb naturally lends itself so well to global flavors such as Middle Eastern, Asian, Latin and Mediterranean.
These sliders are so easy to prepare. Cook time for the burgers is about 3-4 minutes per side making them a great choice for a weeknight meal. The yogurt sauce and spinach compliments the flavors of the burger perfectly.
So what do you say, are you a fan of American Lamb? If not, are you willing to give this recipe a try and see if you will join me in saying, " I love Ewe!?"
Middle Eastern Style Lamb Sliders with Yogurt Sauce
Tasty lamb sliders featuring ground American lamb seasoned with Middle Eastern flavors and served with a cool yogurt sauce and fresh baby spinach on toasted slider buns
- 1 pound ground American Lamb
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 TBS fresh finely chopped parsley
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- pinch of ground coriander
- 1 clove garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- pinch of red pepper flakes (optional)
- For Yogurt Sauce:
- 3/4 cup plain Greek Yogurt (nonfat or 2%)
- 1/2 cup reduced fat sour cream
- 1/2 cup grated English cucumber (well drained of liquid)
- 1 clove garlic, minced
- salt and pepper, to taste
- 2 TBS fresh chopped mint or parsley
- 8 slider buns
- 1 cup organic baby spinach leaves
- 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.
- To make the burgers: In large bowl, combine the American lamb, onion, red bell pepper, parsley, cumin, oregano, coriander, garlic, red pepper flakes (if using), salt and pepper. Gently mix to combine.
- 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.
- Remove burgers to a platter and keep warm. Toast slider buns in same pan you cooked the burgers in.
- To assemble burgers: Remove yogurt sauce from refrigerator. Line up toasted bun bottoms on a platter. Spread about 1-2 TBS 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.
Prep Time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: American lamb, lamb, sliders, Middle Eastern, yogurt, cucumber, garlic, meat
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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