Mini Lamb Burgers With Feta and Mint

Mini Lamb Burgers With Feta and Mint Appetizer RecipePhoto by Paul Body These lamb sliders are dressed up for a cocktail party.

Pair these minis with any dry rosé or red sparkling wine, such as blanc de noirs, rosé sparkling shiraz or Lambrusco.


  • 1 pound ground lamb
  • 1/3 cup crumbled feta
  • 12 fresh mint leaves, snipped in ribbons
  • ½ tablespoon extra virgin olive oil
  • 1/2 teaspoon ras al hanout
  • 1/2 teaspoon cumin powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon seasoned salt, like Tony Cachere’s or Lawry’s
  • 4 prepared soft rolls, like pan de sal, split cross wise
  • Small jar roasted red peppers

    How to make it 

  • 1

    In a glass mixing bowl, combine lamb, feta, mint, olive oil, ras al hanout, cumin, pepper, Worcestershire sauce and salt. Using your hands, mix well to incorporate the spices and cheese into the lamb. Form into 4-ounce patties; Using a ½ cup measure as a guide, divide the meat into four 4-ounce patties. Pat until flattened into a nice round patty about 1/3 inch thick.

  • 2

    Heat a cast iron skillet over medium heat. When the water dropped on its surface crackles, add the patties. Cook for 4 minutes on each side until done.

  • 3

    Remove burgers from pan and drain on paper towels.

  • 4

    Serve on rolls, garnished with a few pieces of roasted red pepper. Serves 4.

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