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Lamb Sliders With Tzatziki
Makes 8-10 servings
For the tzatziki:
½ cup plain Greek-style yogurt
½ tablespoon minced garlic
3 tablespoons grated cucumber
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the burgers:
1 1/3 pounds lean ground lamb
2 tablespoons minced garlic
1 tablespoon fennel seeds, toasted and ground
2 tablespoons chopped fresh parsley
1 tablespoon salt
2 teaspoons cracked black pepper
1 tablespoon olive oil
8 to 10 small rolls of any kind, split
1. To make the tzatziki, in a small bowl combine the yogurt, garlic, cucumber, oil, juice, parsley, salt and black pepper. Set aside.
2. For the lamb burgers, in a large bowl, combine the lamb, garlic, fennel, parsley, salt and pepper. Form the mixture into 8 to 10 small, thin patties.
3. Heat a large, cast-iron griddle over high heat and brush with oil. Add the lamb burgers and cook for about 2 minutes on each side for medium.
4. Lightly toast the rolls on the griddle, then sandwich a lamb burger in each and spread with tzatziki. Serve immediately.
Per serving (based on 10): 318 calories, 14 grams protein, 21 grams carbohydrates, 2 grams sugar, 20 grams fat, 63 milligrams cholesterol, 1,166 milligrams sodium, 2 grams dietary fiber.
From Kevin Rathbun of Rathbun's in Atlanta in NBC Sunday Night
Football Cookbook (Time Inc., 2008)
This & Other Tailgating Recipes
published Thu, Nov. 13, 2008
The Philadelphia Inquirer