If you’re searching for a truly crowd-pleasing appetizer or a main that feels special yet simple, you’ll fall completely in love with Lamb Sliders with Dill Greek Yogurt. Juicy ground lamb patties get a flavor-packed kick from Mediterranean spices, while the creamy, tangy Greek yogurt sauce brightens every bite. The mix of crisp veggies and pillowy soft slider buns makes these sliders a frequent request from friends and family at my gatherings—trust me, there’s something absolutely irresistible about these tiny, flavor-loaded sandwiches!
Ingredients You’ll Need
The beauty of Lamb Sliders with Dill Greek Yogurt is how a handful of fresh, vibrant ingredients come together to create an unforgettable taste experience. Each component adds its own magic, contributing essential savor, brightness, or crunch to every slider.
- Ground lamb (1 pound): Choose high-quality lamb for juicy, tender sliders infused with bold, meaty flavor.
- Garlic, minced (2 cloves): Fresh garlic gives the patties an aromatic punch that perfectly complements the spices.
- Ground cumin (1 teaspoon): Adds warm earthiness that makes the lamb taste extra satisfying and layered.
- Ground coriander (1/2 teaspoon): Offers a subtle citrusy note, brightening the meat mixture without overpowering it.
- Dried oregano (1/2 teaspoon): Brings a deep herbal undertone that’ll remind you of classic Greek flavors.
- Salt (1/2 teaspoon): Season generously to enhance and balance all the other ingredients.
- Black pepper (1/4 teaspoon): A bit of heat to round out and deepen the spice profile.
- Olive oil (1 tablespoon): Helps keep the patties moist and adds a subtle richness when searing or grilling.
- Plain Greek yogurt (1 cup): Thick, tangy Greek yogurt is the cooling base for your homemade dill sauce.
- Fresh dill, chopped (1 tablespoon): Dill’s unmistakable freshness takes the yogurt sauce from simple to truly vibrant.
- Lemon juice (1 tablespoon): A splash of acidity lifts the sauce, balancing out the richness of the lamb.
- Small garlic clove, grated (1): Just a little extra garlic in the sauce for that pop of sharp depth.
- Salt to taste: Be sure to season the yogurt sauce so its tanginess really shines.
- Slider buns (6): Soft, slightly sweet buns are ideal for holding everything together—toast them if you like a bit of crunch.
- Red onion, thinly sliced (1/2 small): Raw onions add a crisp, zippy contrast to the warm, savory lamb.
- Cucumber, thinly sliced (1/2 cup): Cool, refreshing cucumber adds crunch and brings Mediterranean vibes.
- Baby spinach or arugula (1/2 cup): Greens lend fresh color and a peppery bite—whichever you choose!
How to Make Lamb Sliders with Dill Greek Yogurt
Step 1: Mix and Shape the Patties
Add the ground lamb, minced garlic, cumin, coriander, dried oregano, salt, and black pepper to a large bowl. Gently mix with your hands or a fork until just combined—don’t overwork it, or your sliders might end up dense. Divide the mixture evenly and form into six small, round patties. Aim for about the width of your slider buns, pressing a slight dimple in the center of each for even cooking.
Step 2: Cook the Lamb Patties
Heat olive oil in a skillet or grill pan over medium heat until shimmering. Place the patties in the pan (don’t overcrowd) and cook for about 3 to 4 minutes per side, or until browned outside and juicy but cooked to your liking inside. The rich aroma of spiced lamb sizzling is a sure sign something delicious is coming your way! Transfer finished patties to a plate and let them rest for a minute so they stay juicy.
Step 3: Make the Dill Yogurt Sauce
While the lamb is cooking (or just before), whip up the refreshing sauce that makes Lamb Sliders with Dill Greek Yogurt truly shine. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, grated garlic, and a pinch of salt. Mix well, taste, and tweak the salt or lemon as needed—a little acidity really makes it pop! This sauce can be made ahead if you want the flavors even more pronounced.
Step 4: Prep the Buns and Veggies
Thinly slice the red onion and cucumber, and rinse your greens of choice. If you’re like me and love a golden, slightly crispy bun, toast the slider buns in a dry skillet or quickly in the oven. This little step helps everything hold together and brings out the buns’ natural sweetness.
Step 5: Assemble and Serve
Now for the fun part! Generously spread the dill yogurt sauce on the bottom half of each bun, top with a hot lamb patty, add red onion rings, cucumber slices, and a handful of baby spinach or arugula. Cap each slider with the top bun, press gently, and serve immediately. Each bite balances warmth, creaminess, and crunch—Lamb Sliders with Dill Greek Yogurt are completely irresistible fresh and steamy from your own kitchen!
How to Serve Lamb Sliders with Dill Greek Yogurt
Garnishes
For a picture-perfect finish, sprinkle extra chopped dill over the assembled sliders and add an extra squeeze of lemon for brightness. You can also scatter a bit of flaky sea salt or some crumbled feta over the top for an added pop of flavor and that wow-factor presentation everyone loves.
Side Dishes
Lamb Sliders with Dill Greek Yogurt pair beautifully with light sides that let their bold flavors shine. A crisp Greek salad, roasted potato wedges, or simple pickled vegetables are all fantastic choices. For a party, I sometimes offer sweet potato fries or a big platter of marinated olives and cherry tomatoes alongside the sliders.
Creative Ways to Present
Think beyond the slider bun—try wrapping the patties in warm pita bread or serving open-faced on mini naan for a fun twist. For entertaining, secure each slider with a decorative pick and layer them on a wooden board with small bowls of the dill yogurt sauce for dipping. They’re always a centerpiece no matter how you serve them!
Make Ahead and Storage
Storing Leftovers
If you’ve got a few extras (and that’s a big if!), simply store the cooked lamb patties and the dill yogurt sauce separately in airtight containers in the fridge. The veggies and buns store best at room temperature or freshly sliced when you’re ready for round two.
Freezing
Both the lamb patties (uncooked or cooked) freeze beautifully. Lay them on a tray to freeze individually, then pop into a freezer bag—they’ll keep for up to 2 months. Wrap well to help prevent freezer burn. The yogurt sauce isn’t freezer-friendly, so whip up a fresh batch when you reheat.
Reheating
Warm leftover lamb patties gently in a covered skillet over low heat or pop them in a preheated oven at 325°F until just heated through (about 10 minutes). Be careful not to overcook, so they stay moist and delicious—then assemble your sliders as before with fresh buns, veggies, and a new dollop of dill yogurt.
FAQs
Can I make Lamb Sliders with Dill Greek Yogurt ahead of time?
Absolutely! Prepare the patties and dill yogurt sauce up to a day in advance, then cook and assemble just before serving. Advance prep lets the spice and herb flavors develop even more.
What if I don’t have lamb—can I substitute another meat?
Yes! While the star is lamb, both ground beef and ground turkey work well in this recipe. You’ll still get a deliciously juicy, mini burger with a Mediterranean twist.
How spicy are Lamb Sliders with Dill Greek Yogurt?
They’re flavorful but not spicy. The cumin, garlic, and black pepper add warmth, but there’s no significant heat. If you want to turn up the spice, add a pinch of red pepper flakes to the lamb mixture!
Is the dill yogurt sauce suitable for other dishes?
Definitely! The tangy dill Greek yogurt sauce is amazing with crispy potatoes, grilled veggies, or as a spread for wraps. Make a double batch and you’ll thank yourself later!
Can I make these sliders gluten free?
Yes, just serve the patties and all the toppings with gluten free slider buns or wrapped in crisp lettuce leaves. Every bit of Lamb Sliders with Dill Greek Yogurt deliciousness—no gluten required.
Final Thoughts
If you’re ready to impress family, friends, or even just treat yourself on a weeknight, Lamb Sliders with Dill Greek Yogurt are the way to do it. The flavors are vibrant, the textures irresistible, and the process is straightforward—it’s the kind of recipe I find myself making again and again. Give them a try, and don’t be surprised when these sliders quickly become part of your regular rotation!
Print
Lamb Sliders with Dill Greek Yogurt Recipe
- Total Time: 25 minutes
- Yield: 6 sliders 1x
- Diet: Non-Vegetarian
Description
These Lamb Sliders with Dill Greek Yogurt are a delicious Mediterranean twist on classic sliders. Juicy ground lamb patties seasoned with aromatic spices, topped with a refreshing dill yogurt sauce, and layered with crisp veggies, all nestled in soft slider buns.
Ingredients
For the Lamb Patties:
- 1 pound ground lamb
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Dill Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- Salt to taste
For Assembling:
- 6 slider buns
- 1/2 small red onion, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 1/2 cup baby spinach or arugula
Instructions
- Prepare the Lamb Patties: In a bowl, combine ground lamb, minced garlic, cumin, coriander, oregano, salt, and pepper. Form into 6 small patties.
- Cook the Lamb Patties: Heat olive oil in a skillet or grill pan over medium heat. Cook the patties for 3 to 4 minutes per side.
- Make the Dill Yogurt Sauce: Mix Greek yogurt, dill, lemon juice, grated garlic, and salt in a bowl.
- Assemble the Sliders: Spread dill yogurt on the bottom bun, top with a lamb patty, red onion, cucumber, and spinach. Add the top bun and serve.
Notes
- You can substitute ground beef or turkey for lamb.
- Add crumbled feta or sliced tomato for extra flavor.
- The dill yogurt sauce can be made a day ahead for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slider
- Calories: 330
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
