Greek Sliders are the perfect summertime food.
When the weather heats up, I switch into full on entertaining mode. I love having friends over for cookouts during the summer, for endless nights noshing and drinking wine on my patio. These Greek Sliders are one of my favorite things to serve to them.
These sliders are a riff on the classic Greek keftedes herbed meatball recipe. You can use any meat you want — turkey (pictured), lamb, beef, chicken, etc. — and then make it super flavorful with fresh herbs like mint and parsley, and aromatics like onion and garlic.
Make the slider patties low carb
I often make these for my Los Angeles personal chef clients — especially those who are following a keto or low carb diet. To make these friendly for a low carb diet, just sub an equal amount of almond flour for the breadcrumbs.
In the directions and step-by-step series below, I’m showing you how to make them on the stovetop, but if you have a grill, now is the time to use it! Just follow the same cooking times for a grill on medium-high heat. To get grill marks, you may want to flip them more than once. Just be sure to cook any poultry sliders to 165 degrees.
Tips for building your sliders
Build these Greek sliders any way you want. I recommend topping them with a traditional tzatziki or my Sun Dried Tomato Tzatziki for a riff on the classic. Then you can add tomatoes, lettuce or another leafy green, pickles, whatever you like. Serve them in mini slider buns, or wrapped in butter lettuce.
Also, when I’m scooping out the patties, I love using an ice cream scoop. This ensures that each of the patties are the same size. You can also use a 1/4 cup measuring cup. You should be able to get 10 patties out of this recipe.
What are your favorite things to cook during the summer? Let me know in the comments.