Parga Beef Sliders With Tzatziki Sauce and Garlic Mint Aioli
December 6, 2011
My dear friend, Christos shared three more recipes from his homeland and let me tell you, they are fabulous! Chris grew up in a tiny village along the northwestern coast of Greece. Having spent his childhood immersed in Parga’s rich ancient history and mythology, it is no wonder that he adds exotic inspiration to everything he prepares!
These Parga beef sliders are remarkably moist and juicy. Serve them with fresh tzatziki sauce and garlic mint aioli and your guests will devour them in no time. With fresh light toppings, they are a welcome alternative to ordinary burgers.
This tzatziki sauce recipe makes about three cups, which is more than you need for a single batch of Parga beef sliders. If you make the full recipe and have leftover tzatziki sauce, you can use it as a salad dressing for fresh tomatoes, as a dipping sauce for pita and vegetables, or in place of mayonnaise in sandwiches.
The garlic mint aioli recipe makes about two cups, which again, is more than you need for a single batch — especially if you are serving both sauces. Leftover aioli can be used as a topping for fish or chicken and also makes a great substitute for mayonnaise in sandwiches.
Parga Beef Sliders Served With Two Sauces
From the Kitchen of Christos Chalkis
Parga Beef Sliders
Garlic Mint Aioli
Garlic Mint Aioli: To prepare the garlic mint aioli, place the fresh mint leaves, garlic cloves, lemon juice, water, salt, and pepper in a food processor and blend until finely puréed. Add the egg yolks and oil and process to a mayonnaise consistency. Refrigerate until serving.
Tzatziki Sauce: To prepare the tzatziki sauce, peel the cucumber. Cut it in half lengthwise and scoop out the seeds (discard the seeds). Cut the cucumber pieces in half and place them in a food processor. Add all of the remaining ingredients to the food processor and process until smooth. Refrigerate until serving.
Parga Beef Sliders: Preheat broiler or grill.
To prepare the sliders, mix all ingredients until well blended. Shape the beef mixture into 2” patties.
Place the sliders on the grill or under the broiler and cook them to your preference. Remove from heat.
Serve these Parga beef sliders on your favorite mini burger buns with garlic mint aioli and tzatziki sauce. They taste great with a slice of melted cheese, too. Kalí óreksi!
I am sharing this Parga beef sliders recipe with Menu Plan Monday, Mangia Mondays, Tuesdays at the Table, Show Me What Ya Got, Let’s Do Brunch, Passionately Artistic, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, Tutorial Tuesday, Tasty Tuesday, Real Food Wednesdays, Whatever Goes Wednesday, What’s Cooking Wednesday, Wow Us Wednesdays, Full Plate Thursday, It’s a Keeper Thursday, Creative Juice, Strut Your Stuff, These Chicks Cooked, Delightfully Inspiring Thursday, Catch A Glimpse Thursday, Foodie Friday, Simple Lives Thursday, Tastetastic Thursday, Creation Corner, Frugal Friday, Feature Yourself Friday, Living Well Blog Hop, Anything Goes, Simply Delish Saturday, and Savory Sunday.