What are the main ingredients in Greek Lamb Sliders?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Seasoning (salt & pepper), Butter (optional)

What is the nutritional information of Greek Lamb Sliders?

Calories: 1286, Carbs: 127 grams, Fat: grams, Protein: 62.3 grams, Sugar: 38.6 grams, Salt: 1803 grams

How do I prepare Greek Lamb Sliders?

GORGEOUS GREEK FOOD: Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber & onions. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining chopped dill. Delish work, Chef! BUTTERY BUNS: Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes. INTO THE FRYING PAN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season. PERFECT PATTIES: In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 6 mini patties, about 1cm thick. Set aside. CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. PICKLED VEG & SALAD: In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, ½ the chopped dill, and ¼ of the sliced onions. Toss until fully coated and set aside. In a separate bowl, combine the halved tomatoes, the sliced olives, the crumbled feta, seasoning, and a drizzle of oil. Set aside. SWEET POTATO WEDGES: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway.)

What should be prepared from my kitchen to make Greek Lamb Sliders?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Seasoning (salt & pepper), Butter (optional)

Greek Lamb Sliders

Name: Greek Lamb Sliders
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Sugar/Sweetener/Honey; Paper Towel; Seasoning (salt & pepper); Butter (optional)

Opa, Chef! Your culinary talent, combined with this memorable recipe, will produce a Greek feast for dinner tonight. Pan-toasted slider buns are smeared with creamy tzatziki and loaded with homemade lamb mince patties, silky-sweet caramelised onion, dill-pickled cucumber & onion, and a Greek feta, tomato & olive salsa. Garnished with delicate dill.

Greek Lamb Sliders

with sweet potato wedges & pickled vegetables

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cucumber
Danish-style Feta
Free-range Lamb Mince
Fresh Dill
NOMU Italian Rub
Onion
Onions
Pitted Kalamata Olives
Slider Buns
Sweet Potato
Tzatziki
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Paper Towel
Seasoning (salt & pepper)
Butter (optional)

Serves 1

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway.)
PICKLED VEG & SALAD
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, ½ the chopped dill, and ¼ of the sliced onions. Toss until fully coated and set aside. In a separate bowl, combine the halved tomatoes, the sliced olives, the crumbled feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining sliced onion until caramelised, 8-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
PERFECT PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 3 mini patties, about 1cm thick. Set aside.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
BUTTERY BUNS
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber & onions. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining chopped dill. Delish work, Chef!

Sweet Potato - 250g
White Wine Vinegar - 30ml
Cucumber - 50g
Fresh Dill - 3g
Onion - 1
Baby Tomatoes - 80g
Pitted Kalamata Olives - 30g
Danish-style Feta - 30g
Free-range Lamb Mince - 150g
NOMU Italian Rub - 10ml
Slider Buns - 3
Tzatziki - 40ml

Download the Recipe

Serves 2

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway.)
PICKLED VEG & SALAD
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, ½ the chopped dill, and ¼ of the sliced onions. Toss until fully coated and set aside. In a separate bowl, combine the halved tomatoes, the sliced olives, the crumbled feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
PERFECT PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 6 mini patties, about 1cm thick. Set aside.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
BUTTERY BUNS
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber & onions. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining chopped dill. Delish work, Chef!

Sweet Potato - 500g
White Wine Vinegar - 60ml
Cucumber - 100g
Fresh Dill - 5g
Onion - 1
Baby Tomatoes - 160g
Pitted Kalamata Olives - 60g
Danish-style Feta - 60g
Free-range Lamb Mince - 300g
NOMU Italian Rub - 20ml
Slider Buns - 6
Tzatziki - 80ml

Download the Recipe

Serves 3

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway.)
PICKLED VEG & SALAD
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, ½ the chopped dill, and ¼ of the sliced onions. Toss until fully coated and set aside. In a separate bowl, combine the halved tomatoes, the sliced olives, the crumbled feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
PERFECT PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 9 mini patties, about 1cm thick. Set aside.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
BUTTERY BUNS
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber & onions. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining chopped dill. Delish work, Chef!

Sweet Potato - 750g
White Wine Vinegar - 90ml
Cucumber - 150g
Fresh Dill - 8g
Onions - 2
Baby Tomatoes - 240g
Pitted Kalamata Olives - 90g
Danish-style Feta - 90g
Free-range Lamb Mince - 450g
NOMU Italian Rub - 30ml
Slider Buns - 9
Tzatziki - 125ml

Download the Recipe

Serves 4

SWEET POTATO WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway.)
PICKLED VEG & SALAD
In a bowl, combine the vinegar, 15ml of water, and 5ml of sweetener. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, ½ the chopped dill, and ¼ of the sliced onions. Toss until fully coated and set aside. In a separate bowl, combine the halved tomatoes, the sliced olives, the crumbled feta, seasoning, and a drizzle of oil. Set aside.
CARAMELISED ONION
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
PERFECT PATTIES
In a bowl, combine the mince, the diced onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 12 mini patties, about 1cm thick. Set aside.
INTO THE FRYING PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
BUTTERY BUNS
Spread butter (optional) or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down until golden, 1-2 minutes.
GORGEOUS GREEK FOOD
Plate up the toasted slider buns and top with the burger patties, the caramelised onion, and the pickled cucumber & onions. Smear the top bun halves with the tzatziki and then close them up. Side with the sweet potato wedges and the tomato & olive salsa (tossed with any remaining pickled veg). Sprinkle over the remaining chopped dill. Delish work, Chef!