These are grilled ground lamb sliders topped with sautéed mushrooms, fresh arugula, and a plain yogurt spread, served on soft slider buns. The recipe makes 14 sliders, so it works well for a casual get-together or a family dinner where people want more than one. Ground lamb cooks fast and has enough flavor on its own that you don’t need much beyond basic seasoning.
Why this recipe works
Two things make these sliders reliable. First, ground lamb has a higher fat content than most ground beef you’ll find at the supermarket, which means the patties stay juicy over high heat without any filler or binder — you just season and cook. Second, the yogurt spread does real work here: its acidity cuts the richness of the lamb so the sliders don’t feel heavy after two or three of them. Get those two things right and the rest is just assembly.
Troubleshooting
- Patties falling apart on the grill: Ground lamb needs to be cold when it hits the grates. If the fat starts melting before the exterior sears, the patty loses its structure. Refrigerate the shaped patties for 15 minutes before grilling.
- Patties puffing up in the middle: Press a small indent into the center of each raw patty with your thumb before cooking. Without it, the center rises as the meat contracts and you get an uneven bun fit.
- Mushrooms releasing too much water: Don’t salt the mushrooms at the start of cooking. Add salt only after they’ve browned. Salting early draws out moisture and you end up steaming them instead of sautéing.
- Sliders tasting flat: Ground lamb needs seasoning all the way through, not just on the surface. Mix salt and spices into the meat before shaping — pressing seasoning onto the outside of a formed patty doesn’t penetrate far enough.
- Yogurt spread turning watery: Use full-fat plain yogurt and skip the garnish — not worth the extra dish. If your yogurt is thin, strain it through a fine mesh sieve for 10 minutes before mixing.
Shopping notes
- Ground lamb: Look for it at Middle Eastern grocery stores, Whole Foods, or ask a butcher to grind it fresh. Packaged ground lamb at standard supermarkets is less common but increasingly available. Aim for 80/20 lean-to-fat if you see a label — leaner than that and the patties dry out.
- Slider buns: King’s Hawaiian rolls are the most widely available option and hold up well without getting soggy. Brioche slider buns work too but go soft faster once the yogurt spread is on.
- Arugula: Baby arugula is milder and easier to keep in the bun. Mature arugula works but the leaves are larger — just tear them down before stacking.
Storage and reheating
Store cooked lamb patties and sautéed mushrooms separately in airtight containers in the fridge for up to 3 days. Keep the yogurt spread and arugula separate — both go off quickly once mixed with warm ingredients. Reheat patties in a dry skillet over medium heat for about 2 minutes per side until they reach 160°F (71°C) internally; the microwave works in a pinch but dries them out. Cooked patties freeze well for up to 2 months — wrap individually so you can pull out only what you need. Thaw overnight in the fridge before reheating.
Mouthwatering Lamb Sliders Recipe
Ingredients
Patty Ingredients
1 ¼ pound ground lamb (minced lamb)- ½ teaspoon liquid smoke - hickory
½ teaspoon Worcestershire sauce
14 ounces mushrooms - sliced
2 tablespoons margarine
5 tablespoons Greek yogurt
¼ medium cucumber - diced
7 mint
2 dashes salt
2 dashes ground black pepper- 14 mini ciabatta rolls
1 handful arugula
Seasoning Ingredients
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¼ teaspoon oregano - ground
¼ teaspoon smoked salt - hickory- ½ teaspoon ground black pepper - ground
Instructions
- In a small food processor, add mint and diced cucumber and pulse a few times, then add yogurt with a few dashes of salt and pepper. Pulse for a good 30 seconds or until the mixture is smooth. Place mixture in the refrigerator until ready to use.
- Mix together ground lamb, Worcestershire, liquid smoke, and 1 tablespoon of the seasoning mixture in an extra-large mixing bowl. Once thoroughly mixed, form into fourteen tiny patties.
- Preheat the grill to about 375 degrees Fahrenheit. In a large pan over medium-low heat, melt margarine and mushrooms season with salt and pepper. Cook over medium-low heat for about 10 minutes, then turn down to very low heat to keep warm until needed. Once ready for mushrooms, turn off the stove.
- Place lamb patties on indirect heat and cook for 8 to 10 minutes on each side or until no pink inside.
- Once lamb patties are cooked, remove them, and it is time to assemble the sliders. Spread some of the yogurt mixture on the top part of the roll, place the patty on the bottom bun with some mushroom and arugula, and add to the top bun. Repeat until all sliders are made. The sliders are ready to be served. I use toothpicks to hold the sliders together, so the top bun does not fall off.
Nutrition
Frequently asked questions
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron skillet or heavy stainless pan over medium-high heat works well. Get the pan hot before adding the patties and don’t move them for the first 2 minutes so a crust forms; ground lamb at slider size typically needs about 3 minutes per side to reach 160°F (71°C).
How do I know when the lamb patties are fully cooked?
The safest way is a meat thermometer — ground lamb needs to reach 160°F (71°C) at the center. If you don’t have one, cut into a patty: the juices should run clear and there should be no pink remaining.
Can I mix and shape the patties ahead of time?
Yes, and it actually helps. Shape the patties, layer them between sheets of parchment, cover, and refrigerate for up to 24 hours before cooking. Cold patties hold their shape better on the grill and the resting time lets the seasoning work into the meat.
What can I use instead of ground lamb if I can’t find it?
Ground beef with a 80/20 fat ratio is the closest substitute in terms of cooking behavior and juiciness. Ground turkey will also work but must reach 165°F (74°C) internally and will produce a noticeably leaner, drier patty — add a tablespoon of olive oil to the mix to compensate.
More mince recipes to try
- Gourmet Lamb Sausage Rolls
- Fiery Lamb Churrasco Patties
- Pistachio Lamb Kebab Perfection
- Wild Venison Mushroom Pies
