What makes these low FODMAP? FODMAP foods are foods that contain sugars that can be poorly digested in the gut- these foods can cause bloating, discomfort, and an assortment of other issues for some people. I’ve been trying to make recipes without these trigger foods lately, so a happy belly we can all have (of course if you don’t have gut issues, you may not want to eliminate these foods at all- in that case, feel free to add in whatever you may want!). This recipe has no FODMAP trigger foods- onion, garlic, etc- and is dairy and grain-free, too- no breadcrumbs or any fillers whatsoever. Just good old simple real food. (Note: chives, while similar to onion, are totally fine on a Low FODMAP diet.) If you don’t have the need for low FODMAP eating, it’s still a good recipe for you, too! Think of it as a normal lamb slider… you’d never know this was made with food restrictions in mind anyway 😉
Typically, tzatziki is made with Greek yogurt and garlic. I made this sauce with my homemade mayo instead. It may sound strange, but it worked quite well actually. You could use any mayo you like, but if you want to see how to make your own, check out my recipe HERE! If you have an immersion blender, it’s the easiest thing in the world. Since this cucumber-dill sauce is a bit different that your traditional tzatziki, I just couldn’t call it that… but the flavors are consistent with a Greek-style lamb meal, along with a dilly cucumber sauce! Since typically, garlic and onions add not only flavor, but texture to meat too, I had to get creative to figure out how to keep these little guys moist. So I added grated zucchini and chopped fresh tomatoes for moisture, and loads of fresh herbs for flavor. Worked like a charm. If you want burgers, you could increase the size and cook them longer, to your liking. Personally though, I love little mini finger foods…
makes 5 sliders
INGREDIENTS
for the sliders…
1/2 lb ground lamb
2 tbsp grated zucchini
2 tbsp diced tomato
1 tsp chopped fresh oregano
1 tsp chopped fresh mint
1 tsp chopped fresh parsley
1/8 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes, optional, for an extra kick
1 tbsp ghee (avocado oil or olive oil work also)
for the cucumber-dill sauce…
1 cup grated cucumber, peeled and seeds removed
1 tsp finely chopped fresh dill
1 tsp chopped fresh mint
1 tsp fresh lemon juice
1 tsp mayonnaise (see my homemade recipe HERE!)
1/8 tsp salt
1/8 tsp black pepper
the extras…
5 small lettuce leaves (Butter lettuce works well)
5 slices tomato
finely grated carrot, optional
roughly chopped chives
*note: if your body does will with dairy and you’d prefer to use Greek yogurt rather than mayo for the sauce, go right ahead… make this work for you! Just adjust seasonings as needed to suit your needs…
DIRECTIONS
To make the cucumber-dill sauce…
Peel a large cucumber then cut in half lengthwise
Using a spoon, scoop out the seeds from the center, then grate approx. 1 cup
Using a dishtowel or sturdy paper towel, wrap the grated cucumber
and then squeeze tightly to remove the moisture
Finely chop the herbs
In a small bowl, stir the strained cucumber, dill, mint, lemon juice, mayonnaise, salt, and pepper
Taste and adjust seasonings as desired
Cover and refrigerate until serving
To make the sliders…
Combine the salt, pepper, cumin, red pepper (if using), and herbs in a
small bowl (mixing them ahead of time ensures the lamb is evenly seasoned)
In a large bowl, gently mix the lamb and the seasoning-herb blend…
be careful not to over-handle the meat- doing so can make it tough :0
Shape the meat into small sliders- 1/4 cup portions work well
To help them cook evenly, create a small crater/dent in the center- almost donut-like…
since the middle takes longer to cook, making it thinner will help make an even patty!
Heat the ghee or oil in a large pan over medium-high heat
Add the sliders, cooking them for about 3-4 minutes on both sides, until cooked to your liking
Lay the sliders on a paper towel to rest for 5 minutes
To serve…
Get your garnishes ready
Lay a tomato slice over each lettuce leaf, followed by a lamb patty
Top each patty with a dollop of cucumber-dill sauce
For garnish, sprinkle carrot and chives over the tops
- for the sliders...
- ½ lb ground lamb
- 2 tbsp grated zucchini
- 2 tbsp diced tomato
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh mint
- 1 tsp chopped fresh parsley
- ⅛ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flakes, optional, for an extra kick
- 1 tbsp ghee (avocado oil or olive oil work also)
- for the cucumber-dill sauce...
- 1 cup grated cucumber, peeled and seeds removed
- 1 tsp finely chopped fresh dill
- 1 tsp chopped fresh mint
- 1 tsp fresh lemon juice
- 1 tsp mayonnaise
- ⅛ tsp salt
- ⅛ tsp black pepper
- the extras...
- 5 small lettuce leaves (Butter lettuce works well)
- 5 slices tomato
- finely grated carrot, optional
- roughly chopped chives
- To make the cucumber-dill sauce...
- Peel a large cucumber then cut in half lengthwise. Using a spoon, scoop out the seeds from the center. Grate approx. 1 cup cucumber. Using a dishtowel or sturdy paper towel, wrap up the cucumber and then squeeze tightly to remove the moisture. In a small bowl, stir the strained cucumber, dill, mint, lemon juice, mayonnaise, salt, and pepper. Taste and adjust seasonings as desired. Cover and refrigerate until serving.
- To make the sliders...
- Combine the salt, pepper, cumin, red pepper (if using), and herbs in a small bowl (mixing them ahead of time ensures the lamb is evenly-seasoned). In a large bowl, gently mix the lamb and the seasoning-herb blend. Be careful not to over-handle the meat as doing so can make it tough. Shape the meat into small sliders- ¼ cup portions work well. Create a small creater in the center to help them cook evenly (see pics above). Heat the ghee or oil in a large pan over medium-high heat. Add the sliders, cooking them for about 3-4 minutes on both sides, until cooked to your liking. Lay the sliders on a paper towel to rest for 5 minutes.
- To serve...
- Lay a tomato slice over each lettuce leaf, followed by a lamb patty. Top each patty with a dollop of cucumber-dill sauce. For garnish, sprinkle carrot and chives over the tops. Enjoy.
- Cook’s tip: homemade mayonnaise is very easy with an immersion blender. See my recipe on page (TBD) to make your own!
