Share
Recipe Provided By
Blue Bowl Recipes
Ingredients
For the Roasted Peppers & Onions:
- 2 large green bell peppers, (thinly sliced)
- 1/2 a large red onion, thinly sliced
- 1 tablespoon olive oil
- Salt
- Pepper
For the Herby Yogurt Sauce:
- 1 cup Greek yogurt
- 2 large handfuls fresh parsley
- 1 large lemon, (zested and juiced)
- 1-2 tablespoon olive oil
- 1/4 teaspoon oregano
- Salt, to taste
- Pepper, to taste
For the Lamb Slider Patties
- 1 pound ground American lamb
- 4 large cloves garlic
- 2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
For Serving:
- Brioche buns, (toasted)
- Lettuce or arugula
Directions
Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.
Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roast and tender. Set aside.
Make the Lamb Patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side. Use a lid over your pan to help contain the heat so the patties cook through in the middle.
Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160 degrees F.
Serve: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies.
Store leftover slider patties in an airtight container in the fridge for 3-4 days.
Note: The USDA recommends ground lamb reach an internal temperature of 160F.
