Recipe and photography by: Ashley Shaw, MS, RD, CDN, Retail Dietitian
Description: This one pan dish will take you out of your kitchen and into a Moroccan bazzare! The McCormick spice blend compliments the lamb, while the blended mushrooms keep the slider juicy and tender.
Prep Time: 15 minutes
Cook Time: 10 minutes
Medium red onion, half diced and half sliced thin
3 cloves garlic, minced
2 tbsp McCormick Moroccan Seasoning
1 lbs ground lamb, 85% lean
16 oz cremini mushrooms, minced
2 tbsp Olive oil
1/3 cup Almond flour
16 oz Baby spinach
2 oz feta cheese crumbles
8 whole wheat mini-pitas
In a medium cast iron skillet, heat 1 tbsp of the oil on medium-high heat. Add diced onion and sauté until translucent. Reduce heat to medium and add garlic and all spices. Combine well and cook for about 5 minutes. Move mixture to a bowl and let cool.
Heat 1/2 tbsp of the oil on medium heat. Add in mushrooms and sauté for about 5 minutes. Remove from heat and cool.
Keep skillet over medium-high heat. In a large bowl, combine lamb, mushrooms, almond meal, egg, and aromatic mixture (onion, garlic, spices). Using your hands, mix well and form into 8 sliders.
Place the sliders in the hot (be careful!) pan and cook about 5 minutes on each side, or until the internal temperature is 145F (for medium rare).
Fill each mini-pita with a slider and top with fresh baby spinach, red onion slices, and feta crumbles.