This recipe is from a book I’m working on with all recipes being 3 ingredients (or less). Ridiculous right? It was a challenge that I set for myself and I was surprised at how many recipes I came up with. Anyway, I’ll be sharing a few of them on the blog – teasers 🙂
You can use ground lamb, turkey or beef for this recipe or a mix of any of these.
If you want to step up the flavor quotient of your meal look for feta cheese that has herbs and other ingredients such as sun-dried tomatoes added to it. You’ll need to adjust the carb count to account for these additions though.
Carb counters will want to know that this recipe is ½ net carb per serving. Yea, you read that right – .5 carbs! Nice!
1 pound ground meat
1 teaspoon Greek seasoning
¼ cup feta cheese
¼ cup Tzatziki Sauce
Gently mix all ingredients together. Divide meat in half and form one half into 4 patties and the other half into 8 sliders DO NOT pack the meat together, just loosely form them into burgers and then use your thumb to create a gentle indentation in the middle of each burger. This prevent them from bloating in the middle which is why most grill masters are tempted to flatten the burger with a spatula, which squeezes out all those lovely juices that you want to keep in your burger.
Heat a lightly oiled skillet over high heat or heat your grill. Cook 5 to 6 minutes per side for medium-rare. When you see the juices start to sweat out on the top of the burger then its time to flip it. Cook for 1 to 2 minutes less than you cooked the first side.
Let the burgers sit for at least 5 minutes before digging in.
Top each burger with 2 tablespoons Tzatziki Sauce.
Shape burgers into 8 sliders instead of 4 burgers. Cook as directed above.
Place one slider on top of one lettuce leaf and top with 1 tablespoon Tsatziki Sauce. Roll up the leaf around the slider, then position the roll on top of another lettuce leaf. Roll this leaf up and place on plate seam side down. Continue assembling until all 8 sliders are rolled up.