Arní Sliders me Angoúri kai Máratho Cole lachanosaláta (Lamb Sliders with Cucumber-Fennel Cole Slaw)

Lamb Sliders with Cucumber-Fennel Cole Slaw & Greek Pico de’Gallo, served with Feta Cheese, Orzo Pasta Salad & Steamed Broccoli

Lamb Slider Ingredients: (Makes approximately 16 sliders patties)

  • 2 lbs of choice ground lamb
  • 2 strips of thick cut, smoked bacon (chopped small)
  • 1 dozen slider rolls
  • 1 to 2 shallots chopped small
  • 2 to 3 cloves garlic minced
  • 2 tbsp coriander seed (roasted)
  • 2 tbsp of fennel seed (roasted)
  • 3 to 4 medium mint leaves chopped
  • 1 tbsp kosher salt
  • 2 to 3 tsp of balsamic vinegar
  • 2 to 3 tsp of extra virgin olive oil (EVOO)

Cucumber & Fennel Cole Slaw Ingredients:

  • 2 medium to large cucumbers, washed, peeled and halved
  • 1 medium to medium-large fennel bulb, washed
  • 2 medium carrots, washed and peeled
  • 3 to 4 medium shallots
  • 3/4 head of purple cabbage, washed and quartered
  • 2 medium lemons, washed
  • 2 to 2.5 cups of plain Greek yogurt
  • 4 tbsp of coriander seed (roasted)
  • 3 tbsp of fennel seed (roasted)
  • 2 tbsp of kosher salt
  • 4 to 6 medium to large mint leaves, washed and chopped
  • 2 tsp of cracked black pepper

Lamb Sliders Directions:

  • Roast the coriander and fennel seeds on a pie tin, in the oven at 350 degrees for about 3 to 4 minutes, let stand
  • In a large bowl, place the ground lamb and crumble up
  • Chop (small) to strips of thick-cut/smoked bacon and place in the bowl with the lamb
  • Dice (small) the shallots and place in the bowl with the lamb
  • Mince the garlic and place in the bowl with the lamb
  • Mix with clean hands the components in the bowl until well mixed
  • Using a mortar and pestle, grind the coriander and fennel seeds, then add the mint and muddle, lastly add the kosher salt and grind to a fine powder
  • Add the ground seasoning and  the cracked black pepper to the lamb mixture
  • Add the EVOO and Balsamic Vinegar
  • Mix the spices, vinegar and oil into the lamb mixture with clean hands
  • Preheat a cleaned/seasoned grill to 350 degrees
  • Take approximately a 1/4 cup of the lamb mixture, ball between clean hands and flatten slightly, form a slider patty that is approximately 2 inches across and 1/2 inch in thickness, place on a holding plate
  • Repeat for the remaining lamb mixture until all the patties are made (about sixteen patties)
  • Place the patties on the grilling surface at 350 degrees, cook each side approximately 3 minutes for a medium cooked patty, remove from the grill and keep warm in a warm oven until ready to serve

Plating Directions:

  • Place a slider bun (toasted or not) open face, on a plate, place a lamb slider patty on the open bun
  • Top with our Cucumber-Fennel Cole Slaw and Greek Pico de Gallo (see our section:  Sáltses , Epikalýpseis & Karykévmata – Sauces, Toppings & Condiments)
  • Serve two sliders with a side slice of feta cheese, some Kalamata olives, and any side dish(s) you may be interested in (see our vegetable, salads, and pasta sections for suggestions)

Cucumber – Fennel Cole Slaw Directions: (Prepare the nite before to let the flavors meld)

  • Roast the coriander and fennel seeds on a pie tin, in the oven at 350 degrees for about 3 to 4 minutes, let stand
  • Carefully using a mandolin, otherwise cause for, Julienne cut the cucumbers, carrots, fennel, shallots and purple cabbage (which will come out shredded small)
  • Place these vegetables in a large mixing bowl
  • Place the coriander and fennel seeds into a mortar and pestle and grind slightly to break up the seeds
  • To the mortar add the mint and muddle with the coriander and fennel, add the kosher salt and grind the mixture to fine powder
  • Add the yogurt to the veggies in the bowl and mix well, the water in the cucumbers and fennel will make this Cole Slaw’s sauce thin
  • To the bowl add the zest of two lemons and the juice of two lemons (no seeds)
  • Add the ground seasoning and cracked black pepper, mix well
  • Place in the fridge overnight to allow the flavors to blend

Plating Suggestions: Serve as a side dish or topping, with a sandwich or on a burger/slider.