Santorini Lamb Sliders

Total Time Prep: 30 min. + chilling Grill: 10 min.

Yield 10 servings

I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. —Cristina Certano, Colorado Springs, Colorado

Ingredients

1 cup plain Greek yogurt
1/2 cup shredded peeled cucumber
1-1/4 teaspoons salt, divided
1 pound ground lamb
1 tablespoon grated lemon zest
4 garlic cloves, minced and divided
2 teaspoons dried oregano
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 teaspoon lemon juice
1 teaspoon dill weed
10 mini buns or mini ciabatta buns
10 Bibb lettuce leaves or Boston lettuce leaves
1 medium red onion, thinly sliced
1 cup crumbled feta cheese

Directions

Line a strainer or colander 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 1/4 teaspoon salt and toss. Let stand 30 minutes.
For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes.
For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, and the remaining 2 garlic cloves, 1/4 teaspoon salt and 1/8 teaspoon pepper to yogurt, stirring until combined.
Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

Nutrition Facts

1 slider: 228 calories, 12g fat (5g saturated fat), 43mg cholesterol, 531mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 14g protein.

Recipe Creator