For the Roasted Peppers & Onions
- 2 large green bell peppers, thinly sliced
- 1/2 a large red onion, thinly sliced
- 1 tbsp olive oil
For the Herby Yogurt Sauce
- 1 cup Greek yogurt
- 2 large handfuls fresh parsley
- 1 large lemon, zested and juiced
- 1-2 tbsp olive oil
- salt, to taste
- pepper, to taste
- 1/4 tsp oregano
For the Lamb Slider Patties
- 1 lb ground American lamb
- 4 large cloves garlic
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 tsp dried oregano
- 1 tbsp olive oil
- brioche buns, toasted (or try Brianna’s Famous Burger Buns!)
- lettuce or arugula
Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.
Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.
Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don’t overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.
Serve+ Store: Assemble your sliders – add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.