Mini-food is fun.
I guess I’ve made it obvious that I love tiny things. I named a baby squirrel. I squealed when I saw this photo of a baby jackrabbit. I joyfully took pictures of a baby human in The Wok. I started a collection of itty-bitty succulent plants. I am obsessed with my teensy trailer, Betty. And let’s not forget what a little munchkin Cholula was just 6 months ago!
So when I saw some yummy-looking challah slider buns at Whole Foods, I snatched them right up. Sliders are awesome because you can have multiple burgers with different toppings if you so choose. Plus they are adorable.
Instead of using ground beef, we made lamb burgers with a Greek twist. They were so juicy and delicious and cute! Along with the sliders, we had fries and I grilled some zucchini and yellow squash, tossed in a little olive oil, garlic salt and lemon pepper. I also made a sauce that I thought would go well on a lamburger. (I just made that word up.)
Here are the ingredients, if you want to make some at home. (And I think you should.)
For the mini-burgers, John combined ground lamb, chopped fresh mint, chopped fresh cilantro, chopped garlic, dried oregano, Worcestershire sauce, an egg, some breadcrumbs, salt and pepper, and LOVE. (His words.) For the sauce, I mixed together plain Greek yogurt, dried dill, garlic salt, pepper, quartered cherry tomatoes, and lemon juice. You’ll have to wing it on the amounts, because that’s what we did. But the result was delectable.
If you’re tired of traditional burgers, try these! The mint was a big part of the flavor, so don’t omit it. I think some sliced cucumbers or some feta cheese would be awesome additions. And be sure to make them tiny.
Because there are times when small is just…BETTER.