savory lamb sliders

Lamb

If you do not have a ring mold, simply portion out the patties and press gently into round slider patties of equal thickness.

1 1/2 pounds ground lamb
1/4 cup minced shallot
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon paprika
1 clove garlic, grated
1 cup plain greek yogurt, strained
1/2 cup grated cucumber
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 teaspoons lemon juice
kosher salt and freshly ground black pepper
one 9-count package pretzel slider buns, preferably king’s hawaiian, warmed or lightly toasted
green leaf lettuce, for garnish
1/4 cup crumbled feta
pickled onions, recipe follows
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, sliced thinly into rings

Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes.
Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time.
Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes.
To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve.
Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.