Recipe courtesy of Jonathan Kavourakis
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40 min
25 min
15 min
4 to 6 servings




For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter.

Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like.

For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.

Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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