Ingredients:
Pickled Red Onions
· 1 small red onion
· ¾ cup vinegar
· ½ tsp table salt
· ½ tsp granulated sugar
· 1 garlic clove, peeled
Feta Aioli
· 2 oz crumbled feta
· 2 Tbsp mayonnaise
· 2 Tbsp Greek yogurt
· 1 Tbsp extra virgin olive oil
· ½ tsp garlic powder
· Juice of half of a small lemon
Sliders
· 1 pound ground lamb
· ½ tsp table salt
· 1 tsp Worcestershire sauce
· Few dashes of Liquid Smoke, optional
Assembly
· Small rolls or buns, split, buttered, and toasted
· Baby arugula
DIRECTIONS:
To pickle the red onions, bring 3 cups of water to a boil. Meanwhile, slice the onion into half-moon slices about ¼ inch thick. Place in a colander or sieve. Add rest of the ingredients to a glass jar and stir to dissolve salt and sugar. Once water is boiling, slowly pour over the sliced onions and let drain. Add onions to jar and stir to combine. Let sit a minimum of 30 minutes, but for best results make a day ahead. Store in the refrigerator. Good for up to 3 weeks.
For the aioli, add all ingredients to a blender and blend until smooth. Some small flecks of feta may remain and is okay. Adjust seasoning to taste. Can be made ahead and stored in the refrigerator. Good for up to 2 weeks.
In a small mixing bowl, add all of the slider ingredients. Using your hands, quickly mix all ingredients just until fully combined, but do not overwork. Portion into 8 equal patties (2 oz. each).
Grill sliders over high or direct heat for 5 minutes per side. Remove from grill and let rest 2 minutes before serving. Assemble the sliders with the buns, aioli, onions, and baby arugula.
Pairing suggestion: locally brewed pale ale