Your lamb sliders are going to cook pretty quickly on the grill so its probably a good idea to crank out the cucumber sauce first. Cucumber yogurt sauce is a staple item in the Middle East and varies from country to country on the type of herbs and spices used and has a few names. Most people think of the Greek version called tzatziki but this version may be closer to the Turkish variety which calls for mint and dill.

Cut your cucumber in half, reserving the unused portion for garnish. Peel and deseed your cucumber half and then grate it into mushy goodness (trust me on that one). Squeeze out the excess water and pat dry with a paper towel. Finely chop fresh dill and mint and mince the garlic. In a medium size bowl combine yogurt and all yogurt sauce ingredients and mix well.

Mince green onions and garlic. In a large size mixing bowl, combine all the burger ingredients. Gently mix until feta cheese and spice is evenly distributed throughout. Scoop out enough to make a slider (roughly 1/8 of mixture) and form into ball. Gently compress balls into patties and firm up the edges to ensure they stay together on the grill.

Grill sliders on medium high heat roughly 3-4 minutes per side. Remember these are sliders. If you are making larger/thicker patties for full sized burgers your cooking time will be closer to 6 minutes per side. Remove from grill and cover with aluminum foil while you get ready to assemble.

Cut your remaining cucumber half into 1/8 inch thick slices, making sure you have at least one for each slider. Place grilled lamb patty on bottom portion of bun. Spoon cucumber sauce onto the top portion of the bun and place a cucumber slice on top. Slap the buns together and get ready for deliciousness.