Best 3 Mini Lamb Burgers Recipes

**Mini Lamb Burgers: A Delightful Culinary Journey with Herbs and Flavors**

Indulge in a culinary adventure with these delectable mini lamb burgers, a perfect blend of savory flavors and tender textures. Crafted with high-quality lamb and seasoned with aromatic herbs and spices, these burgers promise an explosion of taste in every bite. Accompanied by a selection of tantalizing sauces and toppings, including a refreshing tzatziki sauce, tangy tomato salsa, and a classic barbecue sauce, these mini lamb burgers offer a customizable dining experience. Whether you prefer a mild or spicy kick, these sauces add an extra layer of flavor to complement the juicy lamb patties. Served on soft and fluffy buns, these mini burgers are a delightful treat that will satisfy your cravings for a flavorful and satisfying meal.

Here are our top 3 tried and tested recipes!

MINI LAMB BURGERS

Mini Lamb Burgers image

My husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. -Evelyn Rothwell, Los Angeles, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 sliders.

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1 tablespoon maple syrup
1-1/2 teaspoons prepared mustard
1/2 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground lamb
1 medium onion, halved and sliced
2 tablespoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons balsamic vinegar
8 Hawaiian sweet rolls, halved
Fresh arugula, optional

Steps:

In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties., In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear., Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.

Nutrition Facts : Calories 400 calories, Fat 27g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 564mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE

Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce image

Provided by Dave Lieberman

Time 21m

Yield about 6 servings

Number Of Ingredients 13

Ingredients

1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Steps:

Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers:
Preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

MINI LAMB BURGERS WITH CUCUMBER YOGURT SAUCE

Mini Lamb Burgers with Cucumber Yogurt Sauce image

Provided by Ted Allen

Categories main-dish

Time 55m

Yield 8 burgers

Number Of Ingredients 19

Ingredients

1 1/2 pounds ground lamb
1 teaspoon minced garlic
1/2 tablespoon nonpareil capers
1 tablespoon chopped flat leaf parsley
1 teaspoon grated lemon zest
2 teaspoons mustard
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 mini buns
2 Roma tomatoes, sliced
Cucumber Yogurt Sauce, recipe follows
1 English cucumber
1/2 tablespoon kosher salt
2 cups yogurt, preferably thick, Greek yogurt
2 sprigs fresh dill, chopped
1 1/2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil

Steps:

Heat a double-burner grill pan over medium-high heat.
In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

Tips:

Use fresh, high-quality lamb: The quality of your lamb will greatly impact the taste of your burgers. Look for lamb that is bright red and has a firm texture.
Grind your own lamb: Grinding your own lamb will give you more control over the texture and flavor of your burgers. If you don't have a meat grinder, you can ask your butcher to grind the lamb for you.
Use a light touch when mixing the lamb: Overmixing the lamb can make your burgers tough. Mix the lamb just until the ingredients are combined.
Season the lamb generously: Lamb has a mild flavor, so it's important to season it well. Use a variety of spices, such as cumin, coriander, garlic, and salt.
Cook the burgers over medium heat: Cooking the burgers over medium heat will help to prevent them from drying out. Cook the burgers for about 4 minutes per side, or until they are cooked through.
Serve the burgers on toasted buns: Toasted buns will help to hold the burgers together and will add a nice flavor contrast to the lamb.

Conclusion:

Mini lamb burgers are a delicious and easy-to-make meal. They're perfect for a party or a weeknight dinner. With a few simple tips, you can make mini lamb burgers that are juicy, flavorful, and cooked to perfection.