This is the Lamb Slider we created for Slider Night 2012.
I did most of my prep work the night before and had enough meat left over to make a couple of sample sliders (just to make sure the quality was up there before serving it to our friends of course).
The idea is that everybody brings whatever meat they like and whatever they need to dress it up and turn it into a gourmet slider. Our contribution is a lamb slider with tzatziki sauce. I mixed up the lamb and made the tzatziki in advance so it has time to chill out in the fridge and let the flavour develop.
For the sliders I mixed up:
- 1500g ground lamb
- three sprigs of fresh rosemary, finely chopped
- about an equal amount of fresh thyme, finely chopped
- 300g crumbled feta cheese
- fresh ground pepper
I then formed 2 oz. balls which will sit in the fridge overnight and we’ll flatten them tomorrow in a slider press.
For the tzatziki I used:
- 1 container greek yogurt (I used 11% – this isn’t the time to go low-fat)
- zest and juice of 1 lemon
- 1 large clove garlic (we’ll see how it tastes in the morning… I may add more garlic!)
- 1/2 an English cucumber, grated (don’t bother peeling it – you’ll add some colour)
Then I mixed it all up, covered it, and put it in the fridge overnight.
I couldn’t resist making a couple of quality control samples for Brian and I to try. I didn’t have any good slider buns, so I just cut some circular discs out of a loaf of fresh rye bread and those were actually really good and that’s what we ended up doing.