Lamb Sliders With Feta Cheese Recipes

LAMB SLIDERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
• Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
• Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

LAMB SLIDERS

Steps:

• In a food processor, combine shallots garlic and mint leaves and pulse until very finely shopped.
• Combine beef and lamb on a cutting board until well mixed. Form into a large rectangle patty.
• layer on the mint shallots and garlic.
• Sprinkle on cinnamon allspice cumin, cayenne and salt and pepper and half the grated lemon zest. With your hands fold the large patty again and again until the meat has evenly incorporated all of the herbs and spices. Wrap and refrigerate over night.
• In a food processor, add the feta cheese, mayonnaise, cream cheese, olive oil, with the other half of the cayenne pepper and lemon zest. Process until smooth. Add chopped green onion and refrigerate over night. Bring to room temperature before serving.
• Form meat into 24 small patties around 1.25 ounces each. Brush each with a little canola oil on both sides and grill over medium heat 2-3 minutes per side.
• To serve, put one patty in 1/2 tortilla with one or two teaspoons of the Feta sauce and garnish with a half slice of tomato.

LAMB AND FETA SLIDERS WITH MINT AIOLI

Steps:

• Preheat a grill to indirect heat, low setting, approximately 325 degrees F.
• In a medium bowl, add the lamb, garlic, red onion and feta. Sprinkle with salt and pepper. Mix well with your hands. Form the mixture into 16 small patties (about 2 1/2 inches in diameter and 1 1/4-inch thick). Use your index finger to press a shallow dimple into the center of each patty. Cover and place in the refrigerator until ready to grill.
• In a small bowl, combine the balsamic vinegar, pomegranate molasses and soy sauce.
• Oil a paper towel with the canola oil and wipe down the grill grates several times to well coat with the oil. Immediately place the patties on the grill (dimple-side down) and cook for 8 minutes. Turn over, baste the tops with the balsamic mixture and cook for 4 to 6 minutes more (or to 130 degrees F for medium rare and 140 degrees F for medium).
• Remove from the grill and place on the Hawaiian sweet rolls or potato rolls. Add 2 slices of cucumber and a teaspoon of the Mint Aioli. Serve garnished with mint leaves.
• Mince the garlic, and then sprinkle the salt on top, and continue to mince and smash the salt into the garlic to form a paste. In a small bowl of a food processor fitted with the steel blade, blend the yolks, garlic paste, lemon juice and mustard powder. Slowly add the olive oil to the yolk mixture in a very slow steady stream until the mixture is emulsified. Add the fresh mint and pepper and pulse until incorporated. Refrigerate.