Merguez sliders are mini lamb burgers full of flavor and topped with a cucumber-mint sauce.
We Americans love burgers. Adore them. They’re available pretty much everywhere, including at Asian and Mexican restaurants, because we Americans are insufferable about our food habits.
We love burgers because they’re portable and full of meat and go really well with french fries, plus practically anyone can make them. There used to be a time where if you put anything on a burger that was “weird” you’d be an outcast at backyard barbecues. “Whoa whoa whoa. Is that avocado you’re putting on that burger? Get out.”
Luckily most of us have moved on from that way of thinking and are embracing the full range of burger available to us. There are burger places popping up all over the country, not just serving up classic style but those who dare to toss goat cheese and roasted peppers and fried eggs on burgers. Those who decide we’re not going to be limited by beef.
These merguez sliders are little lamb burgers made with spices traditional to a merguez sausage. Merguez is more common in other parts of the world, especially in countries that border the Mediterranean. They’re snappy and spicy and in my opinion go a long way in convincing some crowds how delicious lamb really is.
Not all places have ground lamb available, but if you have a reputable butcher in your area, they should be able to get some quality local lamb for you. In Austin we are lucky to have a couple of really great butchers, and they are basically the reason I can never give up eating meat.
Merguez mixes vary depending on the cook, so feel free to tweak this to your liking. This recipe isn’t incredibly spicy, making it more family-friendly, but go all out if you want! The creamy cucumber-mint sauce helps bring it back down, and I love the crunch of the cucumber with the soft bun and burger.
Try these merguez sliders for your next game-day eats.
- 1 pound ground lamb
- 1 tablespoon paprika
- 1 teaspoon fennel seeds
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 clove garlic , minced
- 1/4 teaspoon cayenne
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 slider buns
For the sauce
- 8 ounces plain Greek yogurt
- 1/4 cup diced cucumber
- 1 teaspoon minced fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice
- Mix together paprika, fennel, cumin, coriander, cinnamon, garlic, cayenne, 2 teaspoons salt, and 1/2 teaspoon pepper and then mix into the lamb until spices are evenly distributed (the meat will take on a reddish tone).
- Divide meat into 8 patties.
- Heat a skillet over medium-high. Cook patties, in batches if needed, for about 3-4 minutes per side.
- To make the sauce, mix yogurt, cucumber, mint, salt, pepper, and lemon juice together. Serve over burgers.
More lamb recipes you might enjoy:
Braised Lamb Shanks with Tomatoes and White Beans – Three Many Cooks
Lamb, Eggplant and Fig Skillet – Stetted
Lamb Slider Lettuce Wraps with Whipped Feta Spread – How Sweet It Is
Moroccan Lamb Stew – The Noshery
Sumac Lamb Chops with Pomegranate Relish – Stetted
For more tasty inspiration, check out my Recipes from Stetted board on Pinterest!