These two-bite burgers are great for a party – or for little fingers. Serve the lamb patties in halved mini pitas, or buy small slider buns. Alternatively, serve the small patties on a platter alongside lettuce leaves and tzatziki. Put a patty in a lettuce leaf, dribble with tzatziki, wrap and eat.
1 lb ground lamb
1/2 cup bread crumbs
1 tsp dried oregano
salt and pepper to taste
1/2 cup crumbled feta
1/4 cup currants or chopped raisins
mini pitas, cut in half crosswise
1. In a large bowl, mix together the ground lamb, bread crumbs, egg, oregano, salt and pepper. Add the crumbled feta and currants or raisins.
2. Roll the mixture into large meatball-sized balls, then flatten them a little into tiny patties. (TIP: If you’re making lots at a time, put them all on a rimmed baking sheet, then flatten all at once by pressing another sheet on top of them.)
3. Bake at 400°F for 10–15 minutes, until cooked through. Serve in pita halves with a few sprigs of spring greens and a drizzle of tzatziki. Makes about 18 mini burgers.
PER MINI BURGER (in a whole wheat mini pita):
115 calories, 6.6 g fat (3.3 g saturated fat, 2.7 g monounsaturated fat, 0.6 g polyunsaturated fat), 30 mg cholesterol, 6.5 g carbohydrate, 6.1 g protein, 0.8 g fibre