Thursday, October 27, 2016

Lamb Sliders With Tzatziki

One new recipe a week for a year Sliders have been on my to-make list for a while and it seemed like the perfect occasion to give them a go. Saturday night was a BBQ then a rousing series of card games culminating in flying fox rides at the local park. With a few bruises the next day, it was off to the Avondale markets in the morning then for a walk up One Tree Hill in the evening. Sunday evening ended in sliders and early bed times for all.
One thing that was new for me in this recipe was tzatziki. I have always loved to eat it at restaurants but had never tried to make it. This recipe was pink which was great because who doesn’t love food that’s fluorescent coloured – and au naturale seeing as the colour came from a plump little beetroot I bought at the market.

The lamb wasn’t the best, I actually hardly ever eat lamb because, well, lambies. Firstly I couldn’t believe how expensive it was and secondly I didn’t have a mincer so my blended patties were a bit odd to say the least. At the end of the day though, I wanted the lamb flavour with the tzatziki and it performed its flavoursome job commendably.

Lamb Sliders With Tzatziki

Time: 45minutes

Serves: Served four skinnies with enough left over for two lunches the next day!

Part 1. Tzatziki

1 beetroot
1 tsp sugar
1 tbsp butter
3 cloves garlic
2 tbsp red wine vinegar
1 cucumber, peeled and seeded
1 cup Greek yoghurt
1 tbsp chopped fresh dill (omitted)
Lemon juice

1.First of all cut up the beetroot into cubes and boil until soft.
2.Then put into a blender with the sugar and butter and blend to a puree. This will provide the bright colour of the tzatziki.
3.Shred the cucumber and squeeze out any moisture in a muslin cloth or, in my case, a clean tea towel.
4.Blend the garlic to a paste along with the red wine vinegar.
5.Combine all the ingredients together adding enough beetroot puree to achieve your desired colour and flavouring with lemon juice and salt. aside.Part 2. Lamb Patties

Part 2. Ground lamb

Chopped fresh mint and oregano
1/4 cup feta
1/2 tsp ground cumin
1 onion, chopped
1 jalapeno or green chili finely diced
Salt and pepper

1.    If you have lamb pieces, put them through a mincer, or in my case, the blender. If you do go the blender route leave the pieces kind of chunky so it’s not just a lamb puree kind of thing.
2.    Mix in the rest of the ingredients.
3.    Shape into thick patties then fry on a BBQ, griddle or pan.
4.    Use mini potato buns for serving. There wasn’t much of a selection at the supermarket so I went with the smallest buns I could find.
5.    Assemble with a patty, slice of tomato, lettuce and a dollop of tzatziki.


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