Mini Lamb Burgers with Mango Salsa

These Mini Lamb Burgers make a great appetizer. The fresh tastes pair wonderfully with the lamb and the mini size makes it the perfect party food.

Mini Lamb Burgers with Mango Salsa 

Print This Recipe Total time Yield 16Published


  • 1 cup mango salsa (see recipe section)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ tablespoon white pepper, or to taste
  • ½ teaspoon dried oregano
  • 1½ pound ground lamb
  • brioche or english muffin bread slices (enough to get 16 two inch discs)
  • fresh oregano as garnish (optional)


Put 3/4 cup of the salsa into a blender or mini-food processor and blend until smooth.

Using your hands, gently combine ½ cup of the salsa, spices and lamb in a large bowl. Take care not to overwork the meat. Shape the meat mixture into 16 patties about 2 ¼ inches in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.

Using a 2 inch cookie cutter or a similarly sized shot glass cut the brioche or English muffin bread slices into 16 discs. Save the remnants for another use.

Grill the patties over medium high heat, about 3 minutes per side for medium-rare (if using a charcoal grill, you will know the coals are ready when you can hold your hand 5 inches above the coals for just 3 or 4 seconds).

Toast both sides of the brioche discs until lightly browned.

Serve the mini-burgers, open-faced on top of the brioche discs, topped with a small dollop of the remaining salsa and garnish with fresh oregano (optional).