The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis.
The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one hand while the other hand performs a variety of tasks. Be it holding a brew, tapping a screen, or guiding your steering wheel through traffic, The Slider understands the American temperment.
Rachel Ray, our own Slider Queen Miss USA, and her battalion of food marketing gurus must agree. About this time every year, and then again in Superbowl season, Sliders pelt us like BB’s. Why not? When properly executed, they’re delish.
My new obsession are Lamb Sliders – been fine-tuning the following recipe through the summer. For mass appeal, I cut the gaminess of lamb by mixing with a bit of beef. The sweetness of the beetroot relish is the perfect foil for the garlicky, dill creaminess of the yogurt sauce. At first try I was messing up a pan by sautéing the onions and beets. No need. Grated raw beets soaked into the vinegar are a lovely texture.
A word about the bread. Back in the day I turned my nose up to Hawaiian rolls, those pillow-puff sweet buns. I’d choose a crusty artisan bun or roll everytime. But the Hawaiian rolls are quite wonderful as a slider encasement. Save the artisan for everything else. My soon-to be daughter in law, Lucy Carnaghi, recently opened a diner – Rose’s Find Foods – with her cousin Molly in Detroit. All of their breads are scratch made, including the soft, subtly sweet, mashed potato dough bread. I’d like to see them, or some scratch-made similar, available in my local groceries.
Returned from Viet Nam (re: previous blog) totally fried. Yet, thanks to constant hand washing and a vigilant use of masks while flying, we managed to skirt that horrid flu that is bowling down folks across the globe. So it seems wrong to complain about jet lag. But I’m still struggling. And here it is, St. Patty’s Day in … Full recipe post »
Most of my friends are in accord that it’s difficult enough to get your dwelling in shape for a party much less entertain, supply the bar and party food fare. Especially during the busy holiday season. My group is happy to pitch in, bringing a dish, a bottle, or in Frederick’s case (pictured at the piano) musical talent to help ease … Full recipe post »
10 Responses to Lamb Burger Sliders with Beetroot Relish and Tzadziki
I read a lot of interesting content here. Probably you spend a lot
of time writing, i know how to save you a lot of time, there is an online tool that creates readable, SEO friendly articles in seconds,
just type in google – laranitas free content
I don’t even know how I ended up here, but I thought this post was
great. I don’t know who you are but certainly you are going to a
famous blogger if you are not already 😉 Cheers!
Hey! Thanks so much for your nice words. I’m glad you enjoyed reading the blog and I’ll bet you’d enjoy eating these sliders even more! Have a lovely day. Peggy
Wow, Nick. Coming from you, master food writer, that is quite an honor! It is a delicious recipe and by all means, invite as many folks as possible around the table to enjoy. A link to this site would be appreciated. Hope all is well in Roumel-land! Peggy
Peggy – I’m writing the article now but I think there are a couple of typos in this recipe? (1) Instructions for the burgers, line 3, seems to leave out a few words between form (into 16 patties?) and oil the grill grates. (2) in the second instruction for the burgers, you say to spread one side of the bun with relish and the other side with relish – do you mean the other side with tzatziki?
I love that beetroot relish! What a perfect foil.
When the article is posted I will let you know – hopefully you like it!
Also – the trim greens with the asterisk on the beetroot relish – wasn’t sure what the asterisk was for? Also do you mean the greens on the beets? Sorry to be so picky – but when I reproduce a recipe I go through it pretty carefully.
I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)Cancel reply
Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
The Promise Kitchen: A Novel
Two women at a crossroad trying to find the perfect recipes to reinvent themselves. Visit my Author Website for more. Available on Amazon.com.
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They've risked it all to refurbish their diner--but what about their hearts? Available on October 10. Preorder at Amazon.com.
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
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I read a lot of interesting content here. Probably you spend a lot
of time writing, i know how to save you a lot of time, there is an online tool that creates readable, SEO friendly articles in seconds,
just type in google – laranitas free content
I don’t even know how I ended up here, but I thought this post was
great. I don’t know who you are but certainly you are going to a
famous blogger if you are not already 😉 Cheers!
Hey! Thanks so much for your nice words. I’m glad you enjoyed reading the blog and I’ll bet you’d enjoy eating these sliders even more! Have a lovely day. Peggy
Hi Peggy – may I feature this recipe in one of my own columns (with attribution of course, and other nice things to say!)
Wow, Nick. Coming from you, master food writer, that is quite an honor! It is a delicious recipe and by all means, invite as many folks as possible around the table to enjoy. A link to this site would be appreciated. Hope all is well in Roumel-land! Peggy
Peggy – I’m writing the article now but I think there are a couple of typos in this recipe? (1) Instructions for the burgers, line 3, seems to leave out a few words between form (into 16 patties?) and oil the grill grates. (2) in the second instruction for the burgers, you say to spread one side of the bun with relish and the other side with relish – do you mean the other side with tzatziki?
I love that beetroot relish! What a perfect foil.
When the article is posted I will let you know – hopefully you like it!
Nick
Also – the trim greens with the asterisk on the beetroot relish – wasn’t sure what the asterisk was for? Also do you mean the greens on the beets? Sorry to be so picky – but when I reproduce a recipe I go through it pretty carefully.
Not at all. Beet greens are delicious and I wanted to ensure they are not forgotten.
Thanks very much for your trained eye! I look forward to seeing your article, Nick.
Thanks Peggy!