Last year was the first year I participated with the extraordinary Kita of Girl Carnivore for Burger Month and shared these lovely French Onion Burgers. So of course I had to come back for some more burger love. And don’t forget the other reason burger month is so much fun for you guys….the amazing prizes! Giveaway instructions below.

So these Greek Lamb Sliders have been on my radar for some time. Did you know these sliders actually cost me $300? Ya that’s not a joke and no they are not painted in edible gold or anything like that. But they should be.

The first time I made them the kids well were being kids and I wasn’t paying attention. And before you know it my grill pan was putting off too much smoke so we opened up all the windows and then forgot to turn off the AC. This is where my my favorite emoji of woman slapping her own face would come in handy. So our AC froze and $300 later these sliders were made.

The next time I made them I  paid more attention to my grill pan. And because they are just that good we made them just a couple of weeks ago on the outdoor grill because hey it is grilling season.

The ground lamb is filled with some dried herbs and grilled to perfection. And instead of your normal condiments for a burger the tzatziki sauce takes over, followed by some feta and caramelized red onions.

Print

Greek Lamb Sliders

Ingredients

• 2 pounds ground lamb
• 1 teaspoon oregano
• 1 teaspoon dill
• 1 teaspoon marjoram
• 1/2 large red onion sliced thinly
• 2 tablespoons butter
• 1/2 cup crumbled feta
• Tzatziki sauce
• 10 Slider buns or Hawaiian rolls

Instructions

• Combine lamb and herbs together. Let it marinade while preparing everything else.
• In a small skillet melt butter and add red onions. Saute for about 10 minutes stirring occasionally.
• Make tzatziki if not already prepared.
• Make 8 small patties.
• Oil a paper towel with the canola oil and wipe down the grill grates of outdoor grill or indoor grill pan several times to well coat with the oil. Heat over medium low.
• Cook the patties 4 to 5 minutes per side, for medium doneness (longer if needed). Let the patties rest for 2 minutes.
• Put each patty on bun, followed by a dollop of tzatziki sauce, feta, and a few onions. Place top bun on and serve.

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The post Greek Lamb Sliders with Tzatziki, Feta, and Red Onions appeared first on Easy Recipes From Home.

A tagine is traditionally a heavy clay pot with a flat and circular base with low sides and a top that is cone shaped. The heat gathers at the top and allows for the condensation that forms to be sent back to the base to cook the meat, etc. Tagines are used to typically slow cook stews of meats, vegetables, chicken and fish.

But since I did not have a tagine at the time I received the cookbook, the first time I cooked it in a crockpot and the 2nd time I cooked it in a dutch oven. Both came out great. Luckily though I received my very first tagine as an anniversary present from John this past year. Not only was I super impressed that he got the gift on his own (ie no help from his mom or sisters) but that he remembered me wanting one. He also said it was for selfish reasons because he wanted to try some of the food I told I him about. This dish is not only simple and healthy, but the aroma that emanates from this dish will definitely pull you in.

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