Greek lamb sliders are perfect for an outdoor porch party to welcome spring. The mini burgers are seasoned with cumin, coriander, oregano, sumac, mint and parsley. You can choose to grill them or sauté them in a skillet with a little olive oil. Either way, they are savory and succulent.
This is another quick and easy recipe that can be prepared in 15 minutes and then the mini burgers take only about 10 minutes to cook either on the grill or the stovetop. If you prefer beef to lamb, simply substitute 2 lbs of ground beef for the lamb. I like to serve the lamb sliders on small mini brioche buns. Round out the burgers with a side of my tzatziki and a little lemon garlic aioli.
These Greek style lamb sliders can be accompanied by a variety of sides. I made these sliders last weekend to celebrate a post COVID reunion of friends that had all received their vaccines. The menu was a fusion of Mediterranean and Indian cuisines that ignited our taste buds with bold and full flavored tastes and aromas.
We started the evening with Peggy’s vegetarian dolmas that were filled with a savory walnut and brown rice mixture. Baba ganoush with it’s smoky flavor and silky texture was also part of the meze or appetizer table. The sideboard was groaning, and so were we, with the abundance of food. Everyone made a cooking contribution to the celebration of missed birthdays and friendships. Indian spiced roasted sweet potatoes, aloo gobi, Indian cauliflower and potatoes, and an Iranian shirazi salad, completed the sides to accompany the Greek lamb sliders.
My friend Dianne is an excellent baker. The general consensus among our tribe is that Dianne will always be our first and only choice to create our desserts. Chocolate works with everything, right? Even if it doesn’t, we make it work. Dianne’s fudgy, dense, flourless chocolate cake topped with fresh Louisiana strawberries was a decadent finish to a lovely evening. Happy springtime!