For these, I mixed ground lamb with finely chopped red onion, fresh Greek oregano, ground cumin, and salt and pepper. I served them with mint chutney, feta cheese, and chopped olives, on rosemary focaccia.
I should say that I don't usually use a recipe when I cook, and I rarely use measurements, so most of the quantities here are approximate. My advice is to use your judgement; If it sounds like too much butter, use less! You can always add more.