Gyro Spiced Sliders
Gyro Spiced Sliders
Makes one (1) dozen sliders
- 12 2 oz. beef patties
- Gyro spice mixture
- 6 oz. Tsatziki (recipe pg.2)
- 12 slider potato rolls
- Extra virgin olive oil
- Salt & pepper
- 12 cornichons (optional)
- 12 frilly toothpicks
Gyro Slider Spice Ingredients:
- 12 tbsp. Cumin
- 2 tbsp. Coriander
- 8 tbsp. Yellow mustard seed
- 2 1/2 tsp. Cloves
- 2 tbsp. Black cardamom
- 4 tbsp. Fennel
- 2 tbsp. Cinnamon
Combine all spices in mixing bowl, transfer to airtight container.
- Make gyro spice & set aside.
- Make Tsatziki sauce & store in refrigerator until ready to use.
- Preheat a large cast iron skillet on medium high heat and coat bottom of pan with olive oil.
- Season sliders on both sides with salt and pepper and dredge sliders in gyro spice mixture.
- In small batches of 3-4 patties sear sliders for approximately 1 minute per side.
Allow to rest once cooked.
- Remove excess grease with paper towel and repeat until all sliders are cooked.
- To serve, place each slider on bottom of potato roll and top with dollop of Tsatziki sauce and cover gently with bun top and cornichon. Spear with toothpick.
Makes 1 pint
- 1/2 English cucumber, peeled
- 5 cloves garlic, smashed and finely chopped
- 1/2 cup distilled white vinegar
- 2 shallots, thickly sliced
- 1/2 cup fresh dill
- 1 1/4 cups strained Greek yogurt
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- Kosher salt and cracked black pepper
- Cut the cucumber into very small pieces, even dice. Transfer to a mixing bowl.
- In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped, but not pureed.
- Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice.
- Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.
- You can store the Tsatziki in a covered, clean jar in the refrigerator for up to one week.
Quote on homepage from Westchester Magazine.