Lamb Sliders with Tzatziki |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 large beet |
1 teaspoon sugar |
1 tablespoon butter |
3 cloves garlic |
2 tablespoons red wine vinegar |
1 cucumber, peeled and seeded |
1 cup greek yogurt |
1 tablespoon chopped fresh dill |
lemon juice, as needed |
salt and ground white pepper |
1 pound ground lamb |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh oregano |
1/4 cup feta |
1/2 teaspoon ground cumin |
1/2 spanish onion, diced |
1/2 jalapeno, seeded and finely diced |
salt and freshly ground black pepper |
4 to 6 mini potato buns, for serving |
Directions:
1. For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter.
2. Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like.
3. For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.
4. Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki.
5. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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