Middle Eastern-Style Lamb Sliders with Yogurt Sauce
Servings:
8
8
Prep Time:
15 mins.
15 mins.
Cook Time:
10 mins.
10 mins.
Ingredients
- 1 pound ground lamb
- ¼ cup finely chopped onion
- ¼ cup finely chopped red bell pepper
- 1 tablespoon fresh finely chopped parsley
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Pinch ground coriander
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- Pinch red pepper flakes (optional)
- ¾ cup plain Greek Yogurt (non-fat or 2%)
- ½ cup reduced fat sour cream
- ½ cup grated English cucumber (well drained of liquid)
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons fresh chopped mint or parsley
- 8 slider buns
- 1 cup organic baby spinach leaves
Preparation
- To make the yogurt sauce, combine the drained, grated cucumber, Greek yogurt, sour cream, garlic, salt and pepper, and mint or parsley in a small bowl. Put in refrigerator while you prepare the burgers to allow the flavors to blend.
- To make the burgers, in a large bowl, combine the lamb, onion, red bell pepper, parsley, cumin, oregano, coriander, garlic, red pepper flakes, salt and pepper. Gently mix to combine.
- Divide meat mixture evenly into 8 balls and shape into small patties. Heat indoor grill pan coated with some olive oil cooking spray on med-high heat. When pan is hot, add the burgers and cook on each side for about 3-4 minutes, or until the internal temperature is 160 degrees F.
- Remove burgers to a platter and keep warm. Toast slider buns in same pan you cooked the burgers in.
- To assemble burgers, spread about 1-2 tablespoons of yogurt sauce onto each bun bottom, top with burger, then a few baby spinach leaves and then the top of the bun. Secure with picks, if desired. Serve immediately.
Source: American Lamb Board
