Lamb Sliders with Fried Feta Quail Eggs
Spice up your next gathering with this mini lamb burger recipe. Topped with a crispy feta and quail egg combo + tangy pickled shallot, these sliders pack big flavor and will add a fun twist to your next gathering.
Equipment
- outdoor grill or grill pan
Ingredients
- ¼ cup apple cider vinegar
- 1½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1 large shallot, thinly sliced into rings
- 1 pound ground lamb
- ¾ teaspoon garlic powder
- 2 tablespoons fresh thyme leaves, roughly chopped
- kosher salt + fresh cracked black pepper
- 3 ounces feta cheese, packed in brine, crumbled
- 6 quail eggs
- red pepper flakes, to taste
- 6 slider buns, insides brushed with olive oil or mayonnaise
- any additional condiments you like
Instructions
- In a small saucepan, stir together vinegar, sugar and salt. Bring to simmer over medium heat until the sugar has dissolved. Place the shallots in a small jar or heat-proof container (about 6 to 8 ounce volume). Pour in the vinegar solution and fill the jar the rest of the way with water. Set aside to cool. (If making ahead, allow to cool, then cover and refrigerate.)
- (See note for tender, juicy burgers.) Combine the lamb, garlic powder, and thyme in a mixing bowl. Divide into 6 equal patties with a diameter a bit larger than the buns (to accommodate for shrinkage during cooking). Season well with kosher salt and fresh cracked black pepper on both sides.
- Preheat a grill or grill pan over medium-high. Clean and oil the grates. Grill the lamb patties 2 to 3 minutes on each side or to desired doneness (I prefer an internal temp of about 140°F which is medium). Transfer to a plate and tent with foil to keep warm. Toast the slider buns on the grill, open side down.
- Heat a non-stick skillet over medium-high. Sprinkle feta into small bun-size rings; you may need to work in batches. Let the feta start to melt and just color around the edges, then crack a quail egg into the center of each ring. Season with kosher salt, black pepper and red pepper flakes, to taste. Cook until the feta is crispy around the edges and the egg white has just set.
- To assemble, top each lamb patty with a feta egg and pickled shallots between toasted slider buns.
Notes
For tender, juicy burgers, don’t overwork the lamb! To make it easier to work with, allow the ground lamb to rest on the counter at room temperature for 20 to 30 minutes. Be as gentle as possible when handling. Rather than massage the seasonings in, use more of a tossing action with your fingers to keep a looser blend. Don't pack the patties too tightly when forming.
Nutrition
Calories: 365kcal | Carbohydrates: 19g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 144mg | Sodium: 414mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 3mg
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