Makes 12 sliders
Lamb tends to be polarizing – you either love it or hate it. We love it. I find that because it’s so naturally flavorful, you really don’t need to do much to it. I don’t have a full-size grill right now, and these sliders make me miss it more than I can say, but a grill pan still produces really excellent results.
For the tzatziki:
- 1 large CUCUMBER, peeled, seeded and finely diced (11⁄2 cups)
- ¾ cup fat-free PLAIN GREEK YOGURT
- 1 tablespoon fresh LEMON JUICE
- ⅛ teaspoon SALT
- ⅛ teaspoon ground WHITE PEPPER
- 1 large clove GARLIC, minced
- 2 tablespoons chopped fresh flat-leaf PARSLEY leaves
For the lamb sliders:
- COOKING SPRAY, for the pan
- 1 pound (450g) ground LAMB
- ⅛ teaspoon ground CUMIN
- ⅛ teaspoon dried OREGANO
- ¼ teaspoon ground
- WHITE PEPPER
- ¼ teaspoon SALT
- 1 SHALLOT, minced
- 12 small BUNS, about 2 inches in diameter, split and toasted
- Combine all the tzatziki ingredients in a medium bowl. Cover and refrigerate until ready to serve.
- Make the lamb sliders: Preheat a grill or grill pan to medium-high and coat with cooking spray. Combine the lamb, cumin, oregano, white pepper, salt, and shallot in a large bowl. With clean hands, form the meat into 2-inch (5cm) patties and place on a large plate or platter. Press your thumb into the center of each patty to make an indentation.
- Set a clean plate or platter nearby for the cooked sliders. Place the sliders on the hot grill and cook for 2 minutes per side (the meat should reach an internal temperature of 160°F/71°C). Transfer the cooked sliders to the clean plate and continue cooking the remaining sliders.
- Place the cooked sliders on the buns and serve each with a heaping tablespoon of the tzatziki.
- CALORIES 250
- Fat 12g (Sat 3.9g, Mono 3.6g, Poly 0.7g)
- Protein 13g
- Carbohydrates 22g
- Fiber 2g
- Cholesterol 28mg
- Iron 1mg
- Sodium 277mg
- Potassium 130mg
- Calcium 21mg