Today on SASTV: Sue-Ann's Fusion Lamb Sliders with Feta Spread and Cranberry Jalapeno Sauce

 

  1. THE COMPONENTS

Feta Spread

  • 200g finely crumbled feta
  • ¾ mayonnaise
  • 2 teaspoons Herbe de Provence (thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)
  • 6 teaspoons chopped chives
  • 3 teaspoons lemon juice
  • 1 clove garlic, finely minced

Mix all ingredients until smooth. Refrigerate before use.

 

Cranberry Jalapeno Sauce

  • 1 diced jalapeño
  • 1 cup sugar
  • 1/3 cup water + 4 Tbls.
  • 2 Tbs. orange juice
  • 100 grams dried cranberries

Heat the cranberries, jalapeños, sugar, water and orange juice in a saucepan over medium-high heat.

Cook for 5 minutes.

Let the cranberry sauce sit for 30 minutes.

Refrigerate before use.

 

Sliders

  • 1 slice white bread, crust removed and cut into 1/4-inch pieces
  • 2 tablespoons milk
  • 1/4 cup finely chopped shallots, from 1-2 shallots
  • 2 cloves garlic, minced
  • 3 tablespoons finely chopped fresh mint
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds ground lamb (not lean)
  • 6 pita bread rounds*

 

Be sure grill is clean and preheat to high.

Combine bread pieces and milk in a medium bowl. Mash with a fork until paste forms. Add shallots, garlic, mint, oregano, salt, pepper and mix well. Add lamb, then use your hand to mix ingredients together until well combined. Do not over mix. Form mixture into 12 oval-shaped patties about ½-inch thick.

Grease grill (dip a wad of paper towels in vegetable oil and holding wad with tongs, carefully wipe cooking grate several times). Grill patties, covered, for 4 minutes. Turn, cover again, and cook for about 3 to 4 minutes more. Place burgers on a tray and cover with foil while you warm mini- pita rounds or slider buns on the grill.

 

  1. THE ASSEMBLY

Spread the Feta in/on the pita or slider bun. Place delicious lamb patty on top, add generous dollop of Cranberry Jalapeno sauce and eat!