Santorini Lamb Sliders
I love lamb burgers, so I created a crowd-friendly slider version. It’s best to make the tzatziki sauce a day or two in advance to allow the flavors to mingle for extra zip.
Prep: 30 min. + chilling • Grill: 10 min. Makes: 10 servings
1 cup plain Greek yogurt ¹ ₂ cup shredded peeled cucumber 1¹ ₄ tsp. salt, divided 1 lb. ground lamb
1 Tbsp. grated lemon zest
4 garlic cloves, minced and divided 2 tsp. dried oregano
¹ ₄ tsp. plus ¹ ₈ tsp. pepper, divided 1 tsp. lemon juice
1 tsp. dill weed
10 mini buns or mini ciabatta buns 10 Bibb lettuce leaves
1 medium red onion, thinly sliced 1 cup crumbled feta cheese
1. Line a strainer with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with
¹₄ tsp. salt and toss. Let stand for 30 minutes.
2. Combine lamb, zest, 2 garlic cloves, oregano, ³₄ tsp. salt and ¹₄ tsp. pepper, mixing lightly. Shape into ten ¹₂-in.-thick patties. Refrigerate 30 minutes.
3. For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry. Add cucumber, lemon juice, dill, and the remaining garlic, salt and pepper to the yogurt, stirring until combined.
4. Grill burgers, covered, over medium heat until a thermometer reads 160°, 3-4 minutes on each side. Grill buns over medium heat, cut sides down, 30-60 seconds. Serve burgers on buns with lettuce, red onion, feta and sauce. 1 slider: 228 cal., 12g fat (5g sat. fat), 43mg chol., 531mg sod., 16g carb.
(3g sugars, 1g fiber), 14g pro.
Test Kitchen tip: This savory slider is delicious made with lamb, but it would be every bit as tasty made with ground beef or pork.