Mediterranean Lamb Sliders (Print Version)
Crispy lamb patties in mini pita pockets with cucumber and lemon-dill Greek yogurt sauce for a perfect Mediterranean bite.
# Ingredients:
→ Patties
01 -
1 lb ground lamb
02 -
2 1/2 tsp dried rosemary
03 -
2 tsp dried oregano
04 -
2 large garlic cloves, grated or finely minced
05 -
1/4 small onion, grated or very finely minced
06 -
1 tsp kosher salt
07 -
1 large egg yolk
08 -
3 tbsp plain breadcrumbs
09 -
2 tbsp + 1 tsp olive oil
→ Dill Greek Yogurt Sauce
10 -
1 tsp dried dill
11 -
2 tsp lemon juice
12 -
1/2 cup plain non-fat Greek yogurt
→ Assembly
13 -
1 medium cucumber, very thinly sliced
14 -
15 mini pitas
# Steps:
01 -
Add lamb, rosemary, oregano, garlic, onion, salt, egg yolk, breadcrumbs, and 1 teaspoon olive oil to a large bowl. Mix until combined. Do not over mix.
02 -
Separate the mixture into 15 loose balls. Flatten into patties about the size of the pita or slider buns.
03 -
Heat a large griddle or cast-iron skillet to a medium-high heat, drizzle 1/2 tablespoon of olive oil. Add half of the patties to the griddle or skillet, use a spatula to flatten the patties as much as you can. Cook until golden brown and crispy, about 2-3 minutes. Flip and cook another 1-2 minutes.
04 -
Repeat with 1/2 tablespoon olive oil and the remaining patties.
05 -
While the patties cook, add the Greek yogurt, dill, lemon juice and teaspoon olive oil to a small bowl. Season with salt and pepper. Stir until combined. Season to taste with salt and pepper.
06 -
Cut a slit in each pita wide enough to fit patties in. Stuff cooked patties in the pita, spoon a little bit of dill sauce in and layer cucumbers on top. Garnish with more dried or fresh dill.
# Notes:
01 -
If you can't find mini pitas, you can also use mini slider buns.