There’s something about lamb and Mediterranean spices that feels like summer, even if you’re making it in the dead of winter. These Greek Lamb Sliders with Dill and Roasted Peppers are the perfect bite-sized twist on the classic lamb burger. Juicy, herb-packed, and layered with creamy tzatziki and sweet roasted peppers, they’re ideal for everything from a casual weeknight dinner to your next game day spread. Think of them as a more playful, party-ready cousin to your typical Greek lamb burgers with feta. Plus, they're proof that ground lamb recipes easy can still taste totally gourmet.
Greek Lamb Sliders with Dill and Roasted Peppers
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine Greek, Mediterranean
Servings 6 (makes about 12 sliders)
Mixing bowl For combining your lamb mixture
Cast iron skillet or grill pan For a nice sear. Alternatively, use a non-stick pan or outdoor grill
Spatula To flip those lamb patties like a pro
Knife and Cutting Board For prepping toppings and herbs
Small bowl and spoon For serving or drizzling tzatziki
Tongs or serving spoon If you're assembling sliders for a crowd
For the Lamb Sliders
- 1.5 pounds ground lamb – Opt for 80/20 lamb to keep the patties moist and flavorful
- 2 cloves garlic finely minced
- 1 tablespoon fresh dill finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh oregano finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes optional, for a kick
- 1 small red onion grated
- 1/3 cup crumbled feta cheese
- Salt and freshly ground black pepper to taste
For the Toppings
- 1 cup roasted red peppers sliced into thin strips (jarred is fine, just drain well)
- 1/2 red onion thinly sliced
- 1 cup baby arugula or spinach
- 1 cup tzatziki sauce homemade or store-bought
- Slider buns or mini pita rounds
Optional Add-ons
- Sliced cucumbers
- Kalamata olives chopped
- Extra crumbled feta
Make the Lamb Patties
In a large mixing bowl, combine ground lamb, minced garlic, dill, oregano, cumin, smoked paprika, red pepper flakes, grated onion, and feta. Season generously with salt and pepper. Mix gently with your hands until just combined. Don’t overwork the mixture—doing so can lead to tough patties.
Divide the mixture into 12 equal portions and shape each into small, slightly flattened patties about 2½ inches wide. This is the base for a killer lamb burger recipe that's juicy and well-seasoned.
Preheat Your Cooking Surface
Heat a cast iron skillet or grill pan over medium-high heat. Add a drizzle of olive oil if your pan isn’t non-stick. Once hot, add the patties in batches to avoid overcrowding.
Cook the Patties
Cook the patties for 3–4 minutes on each side, or until browned and cooked through to medium doneness. If you prefer your lamb more or less done, adjust cook time accordingly. Remember, smaller patties cook quickly.
Transfer the cooked patties to a plate and let them rest for a few minutes while you prep your buns and toppings.
Assemble the Sliders
Lightly toast the slider buns or pita rounds for extra flavor and texture. Spread a spoonful of tzatziki on the bottom bun. Layer on arugula, a lamb patty, roasted red peppers, sliced red onions, and another dollop of tzatziki. Top it off with the other half of the bun.
Repeat for each slider. Serve immediately or keep warm in a low oven if you’re making a big batch for a crowd.
Pairings
These sliders pack plenty of bold flavors, so you’ll want to pair them with dishes and drinks that complement, not compete.
Side Dishes
- Lemon Herb Orzo Salad – A light, tangy contrast to the rich lamb
- Crispy Chickpea Fries – Something crunchy and slightly nutty to round out the Mediterranean vibe
- Greek-style Potato Wedges – Roasted with oregano, lemon, and olive oil for that ultimate greek burger experience
Drinks
- Red Wine – A medium-bodied red like a Syrah or Merlot works beautifully
- Iced Mint Tea – A non-alcoholic option that refreshes the palate
- Craft Lager or Wheat Beer – Light and citrusy beers pair great with the spices and dill
For a true Greek feast, you could even serve these alongside mini lamb souvlaki skewers or a mezze platter featuring hummus, baba ganoush, and olives.
FAQs
1. Can I substitute another ground meat for lamb?
Absolutely! While lamb gives these sliders their signature flavor, you can substitute with ground beef, turkey, or chicken. Using turkey or chicken turns them into something closer to greek turkey burgers or greek chicken burgers, which are delicious in their own right—just adjust seasoning accordingly.
2. Should I use fresh or dried herbs?
Fresh herbs (like dill and oregano) add a brighter flavor, but dried work in a pinch. If using dried, reduce the amount by about one-third. The dill is key for that fresh Mediterranean note—don’t skip it.
3. Can I make the patties ahead of time?
Yes! You can prep the patties up to 24 hours in advance and store them in the fridge, separated by parchment paper. This makes these great for meal prep or parties where you want an easy reheat option for your healthy lamb burger meal.
4. Can I grill these instead of pan-frying?
Totally. These lamb sliders grill beautifully—just make sure your grill grates are clean and oiled to prevent sticking. Grilled versions are especially great for backyard gatherings and have that irresistible char that makes lamb burgers with tzatziki unforgettable.
5. What’s the best lamb to use for burgers?
Use ground lamb with a fat content of around 20% for juicier sliders. Leaner cuts can dry out. If you’re grinding your own or buying fresh from a butcher, shoulder meat is ideal. This is common in many lamb kebab recipes and works well for any lamb burger recipes.
