Recipe courtesy of Jonathan Kavourakis
Lamb Sliders with Tzatziki
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 25
- Saturated Fat
- 11
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 24
- Cholesterol
- 72
- Sodium
- 624
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
Tzatziki:
1 large beet
1 teaspoon sugar
1 tablespoon butter
3 cloves garlic
2 tablespoons red wine vinegar
1 cucumber, peeled and seeded
1 cup Greek yogurt
1 tablespoon chopped fresh dill
Lemon juice, as needed
Salt and ground white pepper
Sliders:
1 pound ground lamb
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1/4 cup feta
1/2 teaspoon ground cumin
1/2 Spanish onion, diced
1/2 jalapeno, seeded and finely diced
Salt and freshly ground black pepper
4 to 6 mini potato buns, for serving
Directions
- 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.