Recipe courtesy of Jonathan Kavourakis

Lamb Sliders with Tzatziki

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


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


  1. 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.
  2. 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.
  3. For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.
  4. 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.