Turkish Lamb Sliders [HMC]

Travel the world and you'll often find that lamb is the red meat of choice, and with good reason. Its high B12 profile makes it a great brain booster, while its leanness makes it low in cholesterol. Then there's lamb's malleable texture, which makes it the perfect starting point for building an awesome slider. My mixture here is positively Mediterranean, with pistachios, thyme, parsley, mint and a hit of anti-inflammatory spices. Put the Yogurt Tahini Raita and top and you'll never, ever go near ketchup again. I promise. And since they're sliders (two ounces of lamb) versus a burger (big, bigger, biggest, *boom*!), iti doesn't take more than one or two to get the protein hit you crave without feeling gorged.

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Step 1

Place the grated onion in a small strainer and press with the back of a spoon to drain any excess liquid. In the bowl of a food processor combine the onion, pistachios, garlic, cumin, cinnamon, salt, pepper, cayenne, thyme, parsley, and mint and process until finely ground.

Step 2

Put the lamb in a large bowl, then add the onion and nut mixture. Mix it around with your hands until the ingredients are well distributed. Shape into 8 patties about 1/2 inch thick. Place the patties on a sheet pan and let rest in the fridge for 30 minutes to an hour.

Step 3

Preheat the broiler and place the rack four of five inches below the heating element.

Step 4

Place the sheet pan with the patties under the broiler and cook for about 3 minutes. Flip and cook the other side for another 3 minutes. Patties will still be pink in the middle.

Step 5

Serve the sliders on lettuce leaves with a dollop of the Yogurt Tahini Raita.

Step 6

These sliders can be made a day in advance. The minimum resting time of 30 to 60 minutes allows the proteins to relax after being worked.

Step 7

Store cooked sliders in the refrigerator tightly wrapped in plastic wrap for up to 3 days, or uncooked in the freezer tightly wrapped for 1 month. Calories: 223 per serving.