Lamb and Feta Sliders

For those of you who have followed Minced for a while now, you know about my obsession with lamb.  Perhaps you spent an afternoon on my recipe for lamb ragu, found comfort in a bowl of North African lamb stew, or pulled out all the stops with herb-roasted rack of lamb.   If you haven’t succumbed to lamb yet (such resistance!) then I offer up this recipe as a bit of enticement.

In this simple recipe, ground lamb, fresh mint, and salty feta come together to form a small bite with big Mediterranean flavor.   While this recipe can yield 4 meaty burgers, I prefer to serve them up as miniature sliders.  Unsuspecting guests will be pleasantly surprised to find lamb instead of the usual ground beef with cheese when they take a bite.  When making this recipe at home, don’t forget to whip up a batch of hummus (or use store-bought if pressed for time) and sauté some onions.   These humble additions take these sliders from something to munch on during a football game to a worthy addition to your next cocktail party.

For my visual learners, check out me demonstrating this recipe on WCNC’s Charlotte Today show by clicking here.  For everyone else, the recipe follows:

Lamb and Feta Sliders with Hummus – Printer Friendly Recipe
Makes 12 sliders

For the sliders:
1 lb ground lamb
1 cup crumbled feta cheese
1/4 cup roughly chopped fresh mint
Salt, to taste
Freshly ground black pepper, to taste
Olive oil
12 slider buns or small rolls
Garnish:  1 large yellow onion, thinly sliced and sautéed until golden brown

For the hummus:
1 (15 oz) can of chickpeas, drained
2 garlic cloves
Juice from 1 lemon
2 tablespoons olive oil
1 tablespoon tahini (sesame seed) paste
Salt, to taste
Freshly ground black pepper, to taste

Preheat the oven to 350 degrees.

To make the lamb burgers, combine the lamb, feta cheese, mint, salt, and pepper in a large bowl.  Mix well to combine the ingredients then shape the mixture into 12 small patties with your hands and set aside.

For the hummus, blend the chickpeas, garlic, and lemon juice until combined in a food processor.  Add the olive oil and tahini paste and blend until smooth.  Season to taste with salt and pepper.

Heat a grill pan over high heat until very hot.  Brush pan with olive oil.  Grill burgers, about 2 -3 minutes per side, and then set aside and cover with aluminum foil to keep warm.

Meanwhile, split the buns and brush insides lightly with olive oil.  Toast in the oven for 5 minutes or until lightly browned.  Spread a little of the hummus on the bottom of the bun and top with the burger.  Garnish with the sautéed onions and top with the bun.  Enjoy!

4 comments

  1. This is one of my favorite recipes you make:

    -Lamb…check
    -feta…check
    -homemade hummus…check

    I better stop or I am going to pass out. I am in slider heaven.

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  2. Here at Bone Suckin Headquarters, we had a group from the Middle East come and talk about exporting, I served basically the same thing on skewers! This is a great recipe, can’t wait to try the sliders! You are just a natural on Charlotte Today! Good job Nikki! You need your own show! They need to give you more segments! Julie

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  3. Nikki, Your Great Grandmother Sawyer cooked sent us country sausage that Papa Sawyer bought from a friend in Craven Country in a Mason jar tightly sealed and covered in the grease; getting to Boston in the winter in 1948 it was well congealed and melted when I heated it for breakfast the morning after it arrived. I bet that you could do that with your Lamb Burgers. I love Lamb! You are a natural on the TV. Love, Grannie

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