I don’t cook lamb often – at all. Though lately i’ve been having the most killer lamb burgers at local restaurants so I decided to finally give it a go in my own kitchen. Plus, I figured it was a about time to expand my burger/slider repertoire by doing something a little different.
Lamb tends to have less marbling than beef which makes it a little more lean. I always recommend using 100% grass-fed, if available, as this meat will have a higher omega-3 content and contain no traces of hormones or antibiotics that were potentially added to the animal’s feed.
If lamb doesn’t appeal to you, you can switch it out for ground beef , turkey or chicken. Harissa is also a new-to-me seasoning blend that I’ve been trying to incorporate in more dishes. Harissa is a vibrant seasoning that is traditionally spiced with hot chilies, garlic, cumin and coriander.
Not only does it add the perfect kick of spice to sauces and spreads, but it can also be used to create a bold, spicy rub for roasted and grilled meats. This spice should definitely be added to your collection for some summer grilling!
I layered these sliders with a hearty dose of feta yogurt spread, sliced cucumbers and roasted red peppers. The cucumbers serve as the perfect cooling facter to balance the spice from the feta yogurt spread. If you have a higher tolerance for heat, feel free to be a little more liberal with the Harissa. I started out by adding 1/2 tsp of spice to the feta yogurt spread and then ended up doubling that amount in the second batch.
I may even end up trippling that amount in the third batch… and then crying.
These sliders are simple, full of flavor and should definitely be making an appearance at your next summer cookout.
Mediterranean Lamb Sliders with Feta Yogurt Spread
Makes ~8 sliders; Serving size: 2
- 1 lb 100% grass-fed ground lamb
- 1 scallion, minced
- 2 cloves garlic, minced
- 1/2 cucumber, thinly sliced
- 1 red bell pepper (or one jar of roasted red peppers)
- 1 tsp cumin
- Dash of salt and pepper
- 1 tsp extra virgin olive oil for cooking
- 8 slider rolls; I used whole-wheat
Feta Yogurt Spread
- 3/4 cup 0% fat plain Greek yogurt
- 1/2 cup reduced-fat crumbled feta cheese
- 1 tsp Harissa
- 1 tsp extra virgin olive oil
- 1 tbsp fresh chopped chives
- 1/4 tsp salt
- If roasting red pepper (as opposed to using jarred, pre-roasted red peppers): preheat oven to 450 degrees F. Arrange pepper on a cookie sheet and roast for ~30 minutes, turning half way through. Once roasted, place in a covered bowl. As the steam from the pepper condenses, the skin becomes easy to peel off. Once the pepper cools, peel off any blackened skin on the outside and discard. Cut off the top of the pepper and remove the seeds. Slice into thin slices.
- Heat a non-stick skillet over medium-heat. Add olive oil and scallion and cook for 2-3 minutes. Add garlic and cook another 1-2 minutes. Remove from heat.
- Add ground lamb to a large bowl and add in garlic, scallion, cumin, salt and pepper. Stir to mix, but only until just combined, then form into sliders (I like mine ~2 inches in diameter) of equal size. Cook the sliders either on the grill or in a skillet over medium-high heat until they are cooked to your desired doneness. I like about 2-3 minutes per side.
- To prepare the yogurt spread, add all ingredients to a medium-sized bowl and stir until well-combined.
- To assemble the sliders, add a spoonful of yogurt spread to the bottom and top halves of the slider bun. Top the bottom half with a few slices of cucumber, one lamb patty and a few slices of roasted red pepper. Top with the other half of the bun and serve.