Lamb with Feta Sliders

An excellent alternative to beef burgers! Mix feta in with the meat for easier "cheeseburger" preparation.

http://www.thehungrymouse.com/home/2009/06/17/lamb-sliders-with-...

1 lb. ground lamb
kosher salt
freshly cracked black pepper
1 tsp. fresh mint, minced
1 tsp. fresh rosemary, minced
1 clove garlic, mashed
1 green onion, minced
olive oil

slider buns (or a long loaf of crusty French bread cut into small wedges)
feta

Makes 6-8 sliders, depending on how big you make your patties

Grab your ground lamb.

Put it in a large bowl. Sprinkle with kosher salt and freshly cracked black pepper to taste.

Toss in the minced rosemary and mint.

Add the mashed garlic.

Toss in the chopped green onion.

With your hands, gently mix the meat to incorporate the herbs and garlic.

You’re aiming for a fairly homogeneous mixture.

Gather the meat mixture into a large ball, then smoosh it down, so it looks like one giant hamburger patty.

With a large knife, cut it into 6-8 wedges, like this (this will help you keep all the sliders about the same size):

Grab one of the wedges.

Roll it into a ball.

Then smoosh it flat into a patty.

Make them as thick or thin as you like. (Remember, they’re going to shrink a little when cooked.)

Do this with the rest of the meat, until all your patties are formed.

Now, you can grill these, too. Or you can fry them on the stove. Totally up to you.

Drizzle a little olive oil in a large, non-stick pan. Set it on the stove over medium-high heat for a few minutes to heat up. When the pan is hot, add the sliders. You want them to start to sizzle right away.

Keep the sliders relatively spaced out, so each browns nicely. (If they’re too close together, they’ll steam, more than brown.)

Cook for a few minutes. When they’ve developed a nice, brown crust underneath, flip them over.

Cook them on this side for another few minutes. Your final cooking time will depend on how thick your sliders are.

If you’re a food thermometer type, you’re shooting for an internal temperature of about 160 degrees.

Depending on how fatty your ground lamb is, you may want to drain your sliders for a minute or two before plating.

When you’re ready, pop each on a bun.

Top with thin slices of feta.

Serve and enjoy!

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