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Mediterranean-Spiced Lamb Slider

Med Sliders
Med Sliders

Mediterranean-Spiced Lamb Slider

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February 20, 2015

Continental and mouth watering, these delicious sliders are sure to be the talk of the party! Remember to put one aside before you set them out, or you won't get one for yourself!

  • Yields: 4 Servings

Ingredients

Mayonnaise

1/2 cup mayonnaise or plain, whole milk Greek yogurt

2 tbsp olive tapenade (or finely chopped olives)

Burgers

1 1/2 lbs ground lamb

3 tbsp coarsely chopped fresh oregano (or 1 tablespoon dried)

2 tsp grated fresh garlic

2 tsp ground coriander

1 1/2 tsp ground cumin

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 large egg, lightly beaten

Vegetable oil, enough to lightly coat the grill or grill pan

Assemble

4 Toufayan Mini Pitettes®, split open (or 8 unsplit Mini Pitettes®)

1/2 red onion, sliced into 4 rings

1 cup baby arugula

1/2 cup crumbled feta cheese (about 2 ounces)

1 cucmber, half-peeled and thinly sliced (or 2 Persian cucumbers thinly slided)

Directions

Place the mayonnaise and tapenade or olives in a medium bowl and mix to incorporate.

Place all of the ingredients except the oil in a large bowl and, using your clean hands, mix until just combined. Split the meat into 4 equal portions and shape each piece into a patty that is 1/2-inch-thick and roughly 1/2-inch wider than the Mini Pitettes®.

Using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly.

Heat a grill pan or outdoor grill to medium high (about 450°F to 550°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels soaked in vegetable oil.

Place the patties on the grill indentation-side up, close the grill, and cook, making sure you do not press down on the patties, until grill marks appear on the bottom, about 3 minutes. Flip each patty and cook with grill closed until the patties are firm to the touch, about 3 more minutes. Remove to a clean plate and let rest in a warm place for a few minutes.

ASSEMBLE

Spread about 1 tablespoon of the mayonnaise on each top and bottom Mini Pitette® (you may have some mayo leftover).

Divide red onions and cucumber slices amongst Mini Pitette® bottoms, top with a patty, then garnish each with arugula and feta.

Place the top Mini Pitette® and serve immediately.

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