Lamb Sliders with Dill Greek Yogurt

These Lamb Sliders with Dill Greek Yogurt taste like a classic Greek gyro in bite-sized form. Crispy patties of ground lamb are nestled into mini pita pockets, stuffed with sliced cucumbers, and drowned in an easy dill and lemon-infused Greek yogurt. The perfect Mediterranean bite!

I have a serious passion for all things gyro, so I want to make sure you check out our Chicken Gyro Lettuce Wraps, this Chicken Gyro Salad, and these Healthy Chicken Gyros.

Mini Lamb Burgers with Dill Greek Yogurt

I’d like to think it’s my mediterranean roots that keep me coming back to the perfect combination of lamb + rosemary + oregano + tangy dill yogurt but it’s simply one of those flavor profiles anyone would fall in love with. There’s something incredibly savory and earthy about rich lamb infused with garlic and peppered with rosemary and oregano and I just can’t get enough of it. 

If these flavors sound familiar, they should. At its core these lamb sliders are basically gyros in disguise. Instead of slow-roasting the meat on a rotisserie, I use ground lamb, all of the other traditional flavors, and then form them into the most adorable little patties that nestle perfectly into teeny tiny pita pockets. 

In between the soft pillowy pita and lamb patties, is a simplified version of my favorite tzatziki made with Greek yogurt, a little bit of lemon juice, and dried dill. If throwing those three ingredients together is too much work (umm please tell me it isn’t), you’re free to buy some store-bought tzatziki sauce.  

Each bite-sized lamb slider is finished off simply with a layer of thinly sliced cucumber and if you’re up for it, a little bit of chopped tomato or romaine is a no-brainer addition but not necessary. Also, if you’re feeling little bit extra, I might suggest stuffing a few crispy, salty frozen French fries into the mix. It’s how the Greeks do it.

How to make Mini Lamb Burgers with Dill Greek Yogurt

Make the patties. Add ground lamb, spices, garlic, onion, egg, breadcrumbs, salt and Greek yogurt to a big bowl. Use your hands or a fork to mix the ingredients until combined. Be sure to not over mix! Over mixing = tough meatballs. 

Form the mixture into small patties. (I like to use a small ice cream scoop.) Flatten as much as you can, you want them, about 1/4-inch thick. 

Cook! Heat a large non-stick griddle or cast-iron skillet to a medium-high heat. Once the pan is very hot, add a little bit of olive oil. Sear the patties until golden brown and crispy, about 2-3 minutes per side. 

Make the sauce. Because I’m all about multitasking, make the yogurt sauce while the burgers cook. Add the yogurt, dill, and lemon juice to a small bowl. Season with salt and pepper. 

Assemble. Cut a slit in each mini pita and nestle patties in. Layer cucumbers on top. Dollop with sauce. Garnish with more dill. 

What do I cook the patties on?

I like for the patties to get super crispy, so I only use a non-stick griddle pan, like this oneor a big cast-iron skillet. I actually prefer the griddle pan, because I can cook them all at once! So easy. I also use it ALL THE TIME for pancakes, eggs, bacon, other burgers, basically anything I want to cook in a large batch or want a great sear on. 

What if I can’t find mini pitas? 

So. I had this problem. My local store ALWAYS has them, and this particular day, they didn’t. So I actually just made them myself! It was SUPER easy, and I used this recipe. You can also buy large pita, slice them into quarters and cook as instructed.

What to serve with Mini Lamb Burgers

• Sparkling Rosé Sangria
• Grilled Watermelon Feta Stacks
• Watermelon, Cucumber, and Feta Salad Cups

Tools/Pretty things used in today’s post

• Gray Plates
• Mixing bowls
• Gray Plates