Greek Lamb Sliders

makes 6

for the whipped feta spread

  • 3-4 oz. feta (about 1/3 cup)
  • 2 tablespoons cream cheese
  • 1/4 cup italian parsley
  • 1 tablespoon lemon zest
In a mini food processor, process feta, cream cheese, parsley and lemon zest. Process until mixture is smooth and creamy. If mixture is too thick, thin with a splash of water and continue to process. Set aside.

for the Greek Salad relish

  • 1 small cucumber, finely diced
  • 7 cherry tomatoes, roughly chopped
  • 1/4 red onion, finely diced
  • 5 mint leaves, roughly chopped
  • fresh lemon juice
  • salt & pepper

In a small bowl, combine cucumbers, tomatoes, red onion and mint. Toss with a pinch of sumac and season with fresh lemon juice, salt and pepper to taste. Let mixture sit for 5-10 minutes. Meanwhile, make burgers.

for the lamb burgers

  • 1 lb. ground lamb
  • 1 teaspoon garlic powder
  • 1 teaspoon ground sumac
  • 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • a glug olive oil
  • 6 slider buns
  • 6 leaves butter lettuce
  • 12 mint leaves

Heat grill pan over medium-high heat.  Turn oven onto BROIL.

In a medium bowl, mix ground lamb, garlic powder, sumac, dill, and salt & pepper until spices are evenly distributed. Shape seasoned meat into 6 small patties.  Drizzle with olive oil and season patties with additional salt & pepper and set aside.

Cut slider buns in half. Lay buns on top of a baking sheet and toast under the broiler for about 1-2 minutes per side, making sure to not burn.

Spread about a tablespoon of the whipped feta spread onto both sides of the buns. Set the tops aside and place a lettuce leaf and 3-4 mint leaves onto each bun bottom. Follow with a heaping tablespoon of the Greek Salad relish.

Grill lamb burgers on a grill pan 3-4 minutes per side, for medium rare. Take burgers off heat and let them sit covered with aluminum foil for 5 minutes. Place each patty on top of the loaded buns. Finish with a small scoop of the Greek Salad relish place the top bun on each burger.  Serve immediately.