The menu at Dune, the beachfront burger lounge at the Ritz-Carlton Hotel in Key Biscayne Florida, serves a delicious lamb burger with roasted red peppers and Manchego cheese on a grilled onion roll bun. Foraging on land that has little other agricultural use, and today still nearly completely grass fed, lamb is a healthy, sustainable option for meat lovers.The chef claims the secret to tender lamb burgers is to loosely pack the meat and to salt only the exterior of the lamb patties. This lamb slider riff using supermarket ground lamb has the perfect fat ratio and is no longer a special order item. Tzatziki, a yogurt, lemon juice, garlic, dill, and cucumber sauce, is a traditional condiment served with lamb. Make it tableside and use it like ketchup to spread on the bun for a tangy, refreshing, heat-cutting sauce. This tasty, lean, mean burger may be the new bbq favorite.


cuisine Mediterranean
difficulty Moderate
season Year Round
serving 4


  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • 2 1/4 pounds ground lamb
  • 1/2 cup onion, minced
  • 4 tablespoons unsalted butter, cut into tiny cubes
  • 2 garlic cloves minced
  • 3 teaspoons sweet smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • Light olive oil
  • 12 slider rolls
  • 2 tablespoons harissa sauce (or to spiciness tolerance)
  • 1 cup baby arugula or arugula microgreens
  • 4 slices of roasted red pepper cut in 1/3s to fit over burgers
  • 1/4 cup butter, melted for brushing slider rolls
  • Manchego cheese, sliced to fit over burger


  1. Prepare the OFYR Grill.
  2. Toast the coriander and fennel seeds until fragrant. Transfer the toasted seeds to a spice grinder and finely grind.
  3. In a large bowl, gently combine the lamb, onion, cubed butter, garlic, paprika, and cayenne pepper with the coriander and fennel seed mixture. Try not to smash the meat or pack it too tightly. The slider texture will be better if it is carefully mixed without compressing and compacting the meat excessively.
  4. Divide the meat into 3 ounce portions (this will make about 12 sliders) and gently form into patties. The meat will shrink, so make each patty slightly bigger than the bun. Generously sprinkle the exterior of the lamb patties with salt &  pepper.
  5. Place the burgers on the oiled OFYR ring and cook until desired doneness. For medium rare, the lamb should be 125 degrees F. in the center (about 5 to 6 minutes total).
  6. Meanwhile, brush the inside of each slider roll with the melted butter and place on the OFYR ring until golden brown. They will cook in 30 to 60 seconds, so keep your eyes on them. 
  7. When bread is nicely toasted, remove from heat and spread the top half of the slider with the harissa.
  8. Spread the tzatziki sauce on the bottom half of the roll and add the slider patty. Top with a few leaves of arugula, add the burger, top with the cheese, and finish with the roasted red pepper slices.
  9. Serve immediately and pass additional harissa for added heat and tzatziki to cool it off.