INGREDIENTS
Feta Sauce
1 cup feta cheese – whole block is preferred
18 fresh mint leaves, about 2 sprigs (can use 2 teaspoons dried if you don’t have fresh)
2–3 cloves of fresh garlic
1/2 teaspoon black pepper
Zest of 1 large lemon
Juice of 2 large lemons
4 Tablespoons olive oil
1/2 cup labneh or sour cream
1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)
kosher salt to taste
Cabbage Slaw
2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)
2/3 cup feta sauce
additional lemon and salt to taste
Caramelized Onions
3 large onions
2 Tablespoons olive oil or butter
Lamb Sliders
2 pounds ground American lamb
1 large onion, diced finely or grated
2 teaspoons mixed spice/7 spice
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons dried mint
2 Tablespoons toum or 4 cloves garlic minced
12 mini slider buns
DIRECTIONS
FETA SAUCE:
In the bowl of a food processer combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.
Blend on high until fully combine, stopping to scrape down sides and reprocess.
Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired.
CABBAGE SLAW:
Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.
CARAMELIZED ONIONS:
Slice your onions into uniform size (see notes in post about how to slice).
Heat a large skillet to medium-high heat and add your oil or butter.
Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.
Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.
This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.
Remove from heat once browned.
LAMB SLIDERS
Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.
In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and toum (or minced garlic).
With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right.
If you are using a flat top grill or grill or skillet inside heat to medium-high heat, if using a traditional gas or charcoal grill heat to medium.
Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side. USDA recommends a minimum internal temperature of 160 degrees F for ground lamb
Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.
Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions.
NOTES
Burgers can be prepped ahead of time and placed in fridge before grilling – they can also be formed and frozen. Remove from freezer the day before you want to grill.
Feta sauce can be stored in the fridge 7-10 days, use as a salad dressing or dip for veggies
To reheat lamb sliders, place in oven or skillet to reheat. Leftovers can be stored in airtight container in fridge for 3-5 days.
