Lamb Sliders with Tzatziki

Total Time:
40 min
25 min
15 min

4 to 6 servings

  • Tzatziki:
  • 1 large beet
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 cucumber, peeled and seeded
  • 1 cup Greek yogurt
  • 1 tablespoon chopped fresh dill
  • Lemon juice, as needed
  • Salt and ground white pepper
  • Sliders:
  • 1 pound ground lamb
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup feta
  • 1/2 teaspoon ground cumin
  • 1/2 Spanish onion, diced
  • 1/2 jalapeno, seeded and finely diced
  • Salt and freshly ground black pepper
  • 4 to 6 mini potato buns, for serving
  • For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter.

  • Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like.

  • For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.

  • Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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