| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 8 sliders |
Ingredients
- 1/4 cup panko breadcrumbs
- 1/4 cup milk
- 1 pound ground lamb
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 tablespoon fresh mint, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
- Canola oil, for greasing pan
- 1/2 English cucumber, peeled
- 1 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh dill
- 1 clove garlic, finely minced
- Kosher salt and freshly ground black pepper
- 8 soft Hawaiian buns
- 2 Roma tomatoes, sliced 1/4-inch thick
- 8 bamboo skewers
Instructions
- Preheat the broiler.
- For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
- Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
- For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
- To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 51 mg |
| Sodium | 447 mg |
Reviews
We make these all the time. They are a great hit with the kids. The only difference is I bake them on a broiler pan at 400 degrees for about 16-18 minutes, which I think is so much easier, especially when I make a double batch.
Literally perfection. I had to stop myself from just eating the whole pan.
I’ve made this recipe several times, however, I make the lamb into patties and fry them in a cast iron skillet, which gives a wonderful texture. Then I serve them in pita bread gyro style with a side of Greek lettuce salad. This is the best lamb burger and tzatziki recipe I’ve made, and it will always be my go-to. My husband loves it too.
The flavors are unbelievable! My go to recipe for a quick delicious lamb dinner.
This was a big hit! The Tzatziki sauce was so light and fresh! Easy to make too! Really liked broiling the meatballs in an iron skillet in the oven…very little clean up.
A home run! Easy to make and really delicious. Didn’t make them as sliders; pita with the tzatziki.
Yum!!! These were great! I didn’t have time to make the tzatziki, but the meatballs were awesome! I used some left over roasted tomatoes instead of the Roma slices. I used an ice cream scoop to shape the meatballs because I was in a hurry. It was the perfect size for the amount of time under the broiler. This is definitely a keeper and will make the tzatziki sauce with it next time!
The flavors and textures were amazing! We took the advice of another reviewer and made the cucumber sauce several hours ahead and added a bit more garlic. For some reason, the local grocers were out of Hawaiian rolls, so we used brioche buns. We will definitely make this again!
i made them into mini meaeballs. baked at 350 for 25-30 minutes. place toothpicks in meatballs and serve with sauce. makes a good appetizer
that’s amazing