Lamb Sliders with Tzatziki
Recipe and photo are courtesy of The Sunday Night Football Cookbook
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These little burgers, studded with garlic, fennel seeds, and black pepper and slathered with bright, creamy cucumber-yoghurt sauce, pack a punch. They’re good simply cooked on a griddle on the stovetop, as here, but are even better grilled over hot coals. Pile them on a large platter and set them out for snacking during the game.
Ingredients
Tzatziki
- 1/2 cup plain Greek-style yogurt
- 1/2 tablespoon minced garlic
- 3 tablespoons grated cucumber
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Lamb Burger
- 1 pound lean ground lamb
- 5 ounces ground pork fat (see Note)
- 2 tablespoons minced garlic
- 1 tablespoon salt
- 2 teaspoons cracked black pepper
- 1 tablespoon olive oil
- 8-10 small rolls of any kind, preferably brioche, split
Cooking Instructions
- Make the Tzatziki: In a small bowl, combine all the ingredients. Set aside.
- Make the Lamb Burgers: In a large bowl, combine all the ingredients except the oil. Form the mixture into 8 to 10 small, thin patties.
- Heat a large cast-iron griddle over high heat and brush with oil. Add the lamb burgers and cook for about 2 minutes on each side for medium.
- Lightly toast the rolls on the griddle, then sandwich a lamb burger in each and spread with tzatziki. Serve immediately.
Note: Your butcher should be able to supply you with ground pork fat (especially if the shop also sells house-made sausages). If not, omit the fat and use 1-1/3 pounds ground lamb.
This content originally appeared in The Sunday Night Football Cookbook (NBC Sports and Time Inc. Home Entertainment, 2008).
30 minutes
Servings:
8-10
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