Greek Lamb Sliders on Brioche Dinner Rolls


12 Brioche Dinner Rolls

2 lb. ground lamb or a combination of lamb and beef

1 small red onion, grated

2 garlic cloves, minced

1 cup chopped fresh parsley

10 mint leaves, chopped

2 ½ tsp dry oregano

2 tsp ground cumin

½ tsp paprika

½ tsp cayenne pepper, optional

Kosher salt and black pepper

Extra virgin olive oil


Heat gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, pita (or buns) and fixings for the burgers.

Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.

Divide the meat mixture into 12 equal balls. Arrange the patties on a large tray or dish.

Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F.

Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in brioche dinner rolls with tzatziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.