Greek Lamb Sliders with Feta and Yogurt Sauce

Ingredients

Sliders:

• 1 pound ground lamb

• 2 slices whole grain, day-old bread, crusts removed

• 1/2 yellow onion, grated

• 2 medium garlic cloves, grated

• 1 tablespoon TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, or Garlic Infused)

• 1/2  teaspoon sea salt

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon cumin

• 1/2 teaspoon sumac

• Boston or Bibb lettuce leaves for serving

Feta and Yogurt Sauce:

• 4 ounces Greek Feta, crumbled

• 1/2 cup Greek yogurt, plain

• 1 tablespoon TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, or Garlic Infused)

• 1 teaspoon lemon zest

• 1 tablespoon fresh lemon juice

• 2 cloves of garlic, grated

• 1 tablespoon fresh dill, minced

• 2 tablespoons fresh parsley, minced

• 1 teaspoon tiny capers, rinsed welland chopped (optional)

• Sea salt & freshly ground pepper

Directions

Sliders:

1. Take the ground lamb out of the refrigerator and allow it to sit for at least 15 minutes.

2. Soak slices of bread in water and squeeze them dry, discarding the water.

3. Grate an onion using a box grater and grate garlic cloves using a microplane.

4. In a medium bowl, mix the ground lamb, grated onion and garlic, olive oil, bread, and seasonings, kneading until all ingredients are thoroughly incorporated.

5. Shape the mixture into eight slider patties, slightly flattening them and setting them aside.

6. Prepare the grill by brushing it with olive oil and grill the sliders for about four minutes per side. If preferred, use a grill pan or non-stick pan for indoor cooking.

7. Once cooked, serve the lamb sliders on top of Boston or Bibb lettuce leaves, topped with Feta-Yogurt sauce (recipe follows).

8. Accompany the sliders with roasted potatoes or sweet potato fries.

Feta and Yogurt Sauce:

1. To make Feta and Yogurt sauce, crumble feta and mash it with a fork, then place it in a medium bowl.

2. Add the rest of the ingredients to the bowl and mix well until blended. Taste and adjust the seasoning as needed. Cover the bowl and set it aside at room temperature for at least half an hour.

3. Before serving, drizzle some extra TAO olive oil over the sauce. Use it as a spread on toasted pita bread, as a dip, or as a dressing for warm, oven-roasted vegetables.