A delicious mini lamb slider burger with feta sauce. The sauce is perfect as a salad dressing or dip!
- 1 cup feta cheese – whole block is preferred, 200 grams
- 18 fresh mint leaves, about 2 sprigs (can use 2 teaspoons dried if you don’t have fresh)
- 2–3 cloves of fresh garlic
- 1/2 teaspoon black pepper
- Zest of 1 large lemon
- Juice of 2 large lemons
- 4 Tablespoons olive oil
- 1/2 cup labneh or sour cream
- 1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)
- kosher salt to taste
- 2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)
- 2/3 cup feta sauce
- additional lemon and salt to taste
- 3 large onions
- 2 Tablespoons olive oil or butter
- 2 pounds ground American lamb
- 1 large onion, diced finely or grated
- 2 teaspoons mixed spice/7 spice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried mint
- 2 Tablespoons toum or 4 cloves garlic minced
- 12 mini slider buns
- In the bowl of a food processer combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.
- Blend on high until fully combine, stopping to scrape down sides and reprocess.
- Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired (salt will depend on how salty your feta and labneh/sour cream are – I did not any additional to my mixture).
- Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.
- Slice your onions into uniform size (see notes in post about how to slice).
- Heat a large skillet to medium-high heat and add your oil or butter.
- Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.
- Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.
- This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.
- Remove from heat once browned, I like to keep a bit of structure to mine and cooked for about 45 minutes.
- Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.
- In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and toum (or minced garlic).
- With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right – I try to keep them about 3/4″ thick as well.
- If you are using a flat top grill or grill or skillet inside heat to medium-high heat, if using a traditional gas or charcoal grill heat to medium.
- Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side. USDA recommends a minimum internal temperature of 160 degrees F for ground lamb
- Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.
- Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions. Enjoy!
- Burgers can be prepped ahead of time and placed in fridge before grilling – they can also be formed and frozen. Remove from freezer the day before you want to grill.
- Feta sauce can be stored in the fridge 7-10 days, use as a salad dressing or dip for veggies
- To reheat lamb sliders, place in oven or skillet to reheat. Leftovers can be stored in airtight container in fridge for 3-5 days.
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