Lamb-Feta Sliders
Small bites with big, bright flavors of mint and lemon, these sliders beg for beer with ample carbonation and a hint of fruitiness. Look to Weihenstephaner Hefeweissbier, a German wheat beer with the classic characteristics of banana, clove, and citrus.
Forget the ketchup. These Middle East–inspired mini burgers deserve more interesting toppings, such as red onion and cucumber yogurt dressing.
Forget the ketchup. These Middle East–inspired mini burgers deserve more interesting toppings, such as red onion and cucumber yogurt dressing.
Ingredients
TOPPINGS
- 1 medium red onion thinly sliced
- 2 tablespoons lemon juice
- 1 small cucumber peeled and grated
- 1 clove garlic minced
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 7 ounces plain Greek yogurt
SLIDERS
- 1 pound ground lamb
- ½ cup finely chopped onion
- ½ cup crumbled feta cheese preferably with herbs
- ¼ cup chopped fresh mint leaves
- 1 clove garlic minced
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- 20 mini pita breads split in half
Instructions
- THE TOPPINGS: In a medium bowl, toss the onion with the lemon juice. Cover and set aside for at least 15 minutes.
- In a small bowl, combine the cucumber, garlic, salt, and pepper. Cover and set aside for at least 15 minutes. Just before cooking the sliders, drain and squeeze the excess liquid from the cucumber mixture. Add the yogurt and stir to combine. Makes about 1 cup.
- THE SLIDERS: In a large bowl, combine all the ingredients (except the pitas) and mix until well blended. Using a tablespoon measure, scoop 1 heaping tablespoon of lamb mixture and shape it into a ball; flatten slightly. Repeat with the remaining lamb mixture to make 20 sliders.
- In a large skillet, heat the olive oil over medium heat. Working in batches, add as many sliders as will fit, leaving enough room that you can turn them comfortably. Cook for 3 minutes on each side. Transfer to a clean plate. Repeat with the remaining sliders.
- TO ASSEMBLE: Place a lamb slider on the bottom half of a pita. Top with 2 teaspoons of the cucumber-yogurt mixture and a few red onion slices, then cover with the remaining pita half.
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Jacqueline Plant
Jackie Plant freelances as a recipe developer and editor/food writer for magazines and websites such as Weight Watchers, Family Circle and Culture magazines, while contributing to the development of cookbooks. She has spent much of the past 20 years developing recipes and writing about food for national magazines, such as Parents, Country Living and Woman’s Day Magazine.
