Spice up your next gathering with this mini lamb burger recipe. Topped with a crispy feta and quail egg combo + tangy pickled shallot, these sliders pack big flavor and will add a fun twist to your next gathering.

A lamb burger next to fries and salad on a plate.

Mini Lamb Burgers, Maximum Flavor

These are not your average mini burgers – we’re talking juicy ground lamb, jazzed up with garlic and herbs, topped with a teeny tiny version of the viral feta egg (made with quail eggs)! And don’t even get me started on the quick pickled shallots – they add just the right zing to balance everything out.

So, you bite into a toasty slider bun and hit layers of flavor. First, there’s the perfectly seasoned lamb. Then, bam! You get the crispy edged, tangy feta mixed with those adorable quail eggs (trust me, they’re a game-changer). A little kick from red pepper flakes keeps things interesting. And just when you think it can’t get better, the pickled shallots swoop in with their bright, tangy crunch.

The best part? You can totally zhuzh these up any way you want. Want to add some greens? Go for it! Craving a smear of aioli? Why not! These sliders are all about having fun and making an impression on your guests.

Gather Your Ingredients

I’ve provided substitution ideas next to the key ingredient where appropriate. In addition to kosher salt and fresh cracked black pepper, you’ll need:

Ground lamb – is a bit fattier than ground beef, but fat means flavor! Check out the recipe tip box below to ensure you get the juiciest, most tender burgers.
Garlic powder – why not fresh garlic? I wanted to make sure that garlic goodness permeated as much of these sliders as possible and granulated garlic gets into all the nooks and crannies. Feel free to sub in 2 or 3 cloves of fresh minced garlic instead.
Fresh thyme – thyme is my favorite herb and goes very well with lamb. You can absolutely use parsley or mint instead…or a combination of herbs.
Feta cheese – I recommend (full fat) feta that comes packed in brine; you’ll crumble it by hand. This will melt nicely in the skillet and get lovely crispy edges. (Pre-crumbled cheeses usually always have some kind of anti-caking additive that can mess with the texture when you want to melt it.)
Quail eggs – are tiny speckled eggs, about one-third the size of a chicken egg. The flavor is similar, too. They can be difficult to find in the average grocery store (sometimes my local carries them, sometimes not); I can typically find them at Whole Foods.
Red pepper flakes – this is optional, but I love the little kick it adds.
Slider buns – I love brioche slider buns, but any variety you like is great. Brush the insides with mayonnaise or olive oil before toasting them on the grill.
Shallot – one large shallot should do, but you can also use part of a red onion.
Pickling solution – apple cider vinegar, granulated sugar + kosher salt.

An egg topped burger next to fries and salad greens on a plate.

Let’s Get Cooking

Here’s a step-by-step guide to help you on your way.

Pickle the shallots – Bring vinegar, sugar and salt to simmer in a small saucepan over medium heat; cook until the sugar dissolves. Place the shallots in a small jar. Pour the vinegar solution over the shallots, then fill the jar the rest of the way with water. Set it aside to cool.
Make the lamb patties – Combine the lamb, garlic powder, and thyme in a mixing bowl. Divide into 6 equal patties with a diameter a bit larger than the buns (as they shrink when cooked). Season well with kosher salt and fresh cracked black pepper on both sides.

A jar of pickled onions and raw lamb patties on a tray.

Grill the lamb – Grill the lamb patties over a medium-high flame to your desired doneness. Transfer to a plate and tent with foil to keep warm. Toast the slider buns on the grill, open side down.
Make the feta quail eggs – Heat a non-stick skillet over medium-high. Sprinkle feta into small bun-size rings; you may need to work in batches. Let the feta start to melt and just color around the edges, then crack a quail egg into the center of each ring. Season with kosher salt, black pepper and red pepper flakes, to taste. Cook until the feta is crispy around the edges and the egg has just set.
Assemble the sliders – Top each lamb patty with a feta egg and pickled shallots between toasted slider buns. Feel free to add any additional toppings!

A fried egg in a skillet and an burger topped with an egg.

For Juicy, Tender Lamb Sliders…

Don’t overwork the lamb! To make it easier to work with, allow the ground lamb to rest on the counter at room temperature for 20 to 30 minutes. Next, gently crumble it into a bowl – the goal is to create a loose mixture with lots of surface area. Sprinkle the garlic powder and herbs as evenly as you can all over, covering any exposed surface. Rather than massage the seasonings in, use more of a tossing action with your fingers. Remember, we’re trying to keep the meat loose.

To form patties, gently grab a portion of the meat (about 2-5/8 ounces if you’re using a kitchen scale) and work it into a patty without packing the meat too tightly. Set aside on a plate or tray. Don’t forget to season both sides with salt and pepper.

When it comes to grilling, cook the burgers to your desired doneness. The USDA recommends an internal temperature of at least 160°F, or well done. FYI…well done does not mean burnt to a crisp hockey puck – which will never be tender or juicy. (I like mine at about 140°F, or medium.)

Storing and Reheating Leftovers

Store leftover lamb patties in an airtight container in the refrigerator for up to 3 to 4 days. Pickled shallots can last for a couple of weeks if tightly sealed in a jar in the fridge.

I recommend only making as many fried feta quail eggs as you will be enjoying; these are best fresh and won’t store well.

Reheat lamb patties in a skillet, on the grill or in the microwave until heated through.

For All the Slider Fans!

Lamb Sliders with Fried Feta Quail Eggs

Linda Feller

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Main Course, Sandwich

American

6 sliders

365 kcal

Equipment

outdoor grill or grill pan

Ingredients

¼ cup apple cider vinegar
1½ teaspoons granulated sugar
½ teaspoon kosher salt
1 large shallot, thinly sliced into rings
1 pound ground lamb
¾ teaspoon garlic powder
2 tablespoons fresh thyme leaves, roughly chopped
kosher salt + fresh cracked black pepper
3 ounces feta cheese, packed in brine, crumbled
6 quail eggs
red pepper flakes, to taste
6 slider buns, insides brushed with olive oil or mayonnaise
any additional condiments you like

Instructions

In a small saucepan, stir together vinegar, sugar and salt. Bring to simmer over medium heat until the sugar has dissolved. Place the shallots in a small jar or heat-proof container (about 6 to 8 ounce volume). Pour in the vinegar solution and fill the jar the rest of the way with water. Set aside to cool. (If making ahead, allow to cool, then cover and refrigerate.)
(See note for tender, juicy burgers.) Combine the lamb, garlic powder, and thyme in a mixing bowl. Divide into 6 equal patties with a diameter a bit larger than the buns (to accommodate for shrinkage during cooking). Season well with kosher salt and fresh cracked black pepper on both sides.
Preheat a grill or grill pan over medium-high. Clean and oil the grates. Grill the lamb patties 2 to 3 minutes on each side or to desired doneness (I prefer an internal temp of about 140°F which is medium). Transfer to a plate and tent with foil to keep warm. Toast the slider buns on the grill, open side down.
Heat a non-stick skillet over medium-high. Sprinkle feta into small bun-size rings; you may need to work in batches. Let the feta start to melt and just color around the edges, then crack a quail egg into the center of each ring. Season with kosher salt, black pepper and red pepper flakes, to taste. Cook until the feta is crispy around the edges and the egg white has just set.
To assemble, top each lamb patty with a feta egg and pickled shallots between toasted slider buns.

Notes

For tender, juicy burgers, don’t overwork the lamb! To make it easier to work with, allow the ground lamb to rest on the counter at room temperature for 20 to 30 minutes. Be as gentle as possible when handling. Rather than massage the seasonings in, use more of a tossing action with your fingers to keep a looser blend. Don’t pack the patties too tightly when forming.

Nutrition

game day, grill

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