Lamb Burger Sliders with Pesto and Feta Cheese

I know, I know…another lamb recipe! This one is so easy and delicious that I believe it’s truly a recipe that will make you like lamb if you don’t already.

I’ve shared numerous lamb recipes with you over the last few years, including my most popular lamb recipe on Pinterest, my Lemon Oregano Lamb Shoulder Chops Recipe.  My lamb shoulder chop recipe is quick, easy, and delicious. If that recipe doesn’t turn you onto lamb, I’m hoping this one will.

Because it’s such a small batch, I use my mini food processor to make the fresh pesto for this. I chop the garlic and walnuts in the processor during prep but I wait until the final moments before serving to actually add the basil, olive oil, and lemon. This assures me that the pesto will be bright green and beautiful before serving the lamb sliders. The squeeze of lemon not only helps guarantee me a bright green pesto but also adds a little bit of acid to highlight the flavor of the lamb.

Grilled Lamb Burger Sliders with Pesto and Feta Recipe

• 2 lbs. ground lamb
• 1/4 cup Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic (okay, 1 if you’re not a huge garlic fan)
• 1/4 cup walnuts
• 1 cup (packed) fresh basil leaves
• Juice of 1/2 large lemon, about 1 teaspoon
• 3-4 tablespoons extra virgin olive oil
• Feta cheese (add a little or a lot. Goat cheese is also delicious)
• Slider buns (toasting the buns is optional – sometimes I do and sometimes I don’t. You really can’t go wrong here.)

This recipe makes about 7-8 lamb sliders, depending on the size of your burgers. For authenticity, the batch that I made for these photos made 7 burgers. Also, please note there are different sizes of “slider” buns, meaning I’ve found some that are teeny-tiny and some that are just a 1/2 size regular bun…these are not teeny tiny, but 1/2 size regular bun.

Also, note that lamb is very lean and cooks faster than beef burgers, so depending on your grill and heat, these may take a little longer or shorter cooking time than posted.

Directions

• In a medium-size bowl, combine the ground lamb, Worcestershire sauce, and black pepper. Mix well with your hands until all is blended together well.
• Divide the ground lamb mixture into 7-8 evenly-sized balls. Form into patties, place on a platter, and refrigerate for at least one hour.
• Let feta sit at room temperature to soften a bit while cooking the burgers and making the pesto. If using a block of feta cheese, slice some into thin slices.
• In the meantime, process your garlic and walnuts until minced well. Hold off finishing making the pesto until you’ve got your burgers cooked and they’re resting.
• On medium-high heat (425º) grill the burgers for about 3-4 minutes per side for medium-well burgers, rotating the burger about 2 minutes in on each side – this will you give you the beautiful cross-hatch grill marks.
• Remove lamb burgers from grill, cover loosely with foil and let rest.
• If toasting the buns, toast them on the grill, open side down, just until browned…be careful because it can be just a few seconds between toasted and burned.
• Add the fresh basil, lemon juice, and olive oil to your processed garlic and walnuts and blend until all is smooth. If needed, drizzle in a teaspoon or so more of olive oil so the pesto is a smooth but not runny consistency.
• To plate, place burger on the bun bottom, slather with fresh pesto, top with softened feta, cover with top bun and serve….preferably with a good refrigerator pickle or fermented half-sour dill pickle on the side.

These are the best, easiest, juiciest grilled lamb burger sliders and are a huge hit on my summertime menu. But you don’t have to grill them; you can certainly make them in a big skillet on the stovetop for about 4-5 minutes per side. A heavy cast iron pan works best and helps you get a nice sear.

Options – of course, if you really just don’t like lamb, you can certainly make these ground beef or ground turkey sliders. And you can make these as full-size burgers but I think the sliders are fun and easier to eat. For something with a little more of a kick, swap out the basil for arugula and even toss in a teaspoon or so of red pepper flakes. I’ve also made these with chimichurri sauce instead of pesto; you can never go wrong where chimichurri is involved! As I mention in the ingredients list, goat cheese substitutes perfectly for feta.

Never be afraid to play with your food. Enjoy!