Lamb Sliders

• servings: 15 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb ground lamb

2 1/2 tsp dried rosemary

2 tsp dried oregano

2 large garlic cloves, grated or finely minced

1/4 small onion, grated or very finely minced

1 tsp kosher salt

1 large egg yolk

3 tbsp plain breadcrumbs (panko are fine)

2 tbsp + 1 tsp olive oil

1 tsp dried dill

2 tsp lemon juice

1/2 cup plain non-fat Greek ygourt

1 medium cucumber, very thinly sliced

15 mini pitas

Directions

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.

Separate the mixture into 15 loose balls. Flatten into patties about the size of the pita or slider buns.

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 your can. Cook until golden brown and crispy, about 2-3 minutes. Flip and cook another 1-2 minutes.

Repeat with 1/2 tablespoon olive oil and the remaining patties.

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.

To assemble: 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.

Nutrition

• Serving Size: 1 slider
• Calories: 202 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Cholesterol: 34 mg
• Sodium: 188 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 8 g