Recipe Provided By"Cossette's Kitchen"
- 1 cup Feta cheese – whole block is preferred, (200 grams)
- 18 fresh mint leaves, (about 2 sprigs) (you can use 2 teaspoons dried mint if you don’t have fresh)
- 2–3 cloves of fresh garlic
- 1/2 teaspoon black pepper
- Zest of 1 large lemon
- Juice of 2 large lemons
- 4 tablespoons olive oil
- 1/2 cup Labneh or sour cream
- 1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)
- Kosher salt to taste
- 2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)
- 2/3 cup feta sauce
- Additional lemon and salt to taste
- 3 large onions
- 2 Tablespoons olive oil or butter
- 2 pounds ground American lamb
- 1 large onion, diced finely or grated
- 2 teaspoons "Mixed spice/7 spice"
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried mint
- 4 cloves garlic minced
- 12 mini-slider buns
In the bowl of a food processor combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.
Blend on high until fully combine, stopping to scrape down sides and reprocess.
Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired (salt will depend on how salty your feta and labneh/sour cream are – I did not add any additional to my mixture).
Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.
Slice your onions into uniform size
Heat a large skillet to medium-high heat and add your oil or butter.
Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.
Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.
This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.
Remove from heat once browned, I like to keep a bit of structure to mine and cooked for about 45 minutes.
Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.
In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and minced garlic).
With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right – I try to keep them about 3/4″ thick as well.
If you are using a flat top grill or grill or skillet inside set heat to medium-high heat, if using a traditional gas or charcoal grill set heat to medium.
Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side. *
* Note: The USDA recommends ground lamb reach an internal temperature of 160F.
Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.
Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions. Enjoy!