Ever since my trip to Anatolia in Orlando, I can’t get enough Greek food. I’ve hit up one of the only Greek restaurants in Dallas (Ziziki’s) several times, I’ve made Greek layer dip, I’ve fantasized about the gyros I ate when visiting Corfu, and now I’ve made lamb sliders. 

If you’ve never had lamb before, please do so tonight. There is something, that nobody can quite seem to put their finger on, about lamb that is so incredibly, out-of-this-world delicious. Eaten in burger form may just be one of the best ways to enjoy this succulent meat. 

Look at those grill marks. Is there anything more satisfying than a perfectly grilled burger?

Yes, actually there is. Let me introduce you to Homemade Tzatziki sauce. I’m sure you’ll be lifelong friends.

Served on a toasty brioche bun with crisp red onion. It just doesn’t get better than that. 

What You Need:

• 1 lb. ground lamb
• 1 tbsp. fresh mint, coarsely chopped
• 1 tbsp. fresh rosemary, coarsely chopped
• 1 tsp. dried greek oregano
• 1 tsp. allspice
• 1 tps. red pepper flakes
• 2 cloves garlic, minced/grated
• 1 tbsp. sherry
• 1 egg
• 1/2 cup bread crumbs
• Red onion slices
• Brioche slider buns

Tzatziki Sauce:

• 1/2 cup plain yogurt (greek)
• 1 tsp. olive oil
• 1 tbsp. lemon juice
• 1 clove garlic, minced/grated
• 1 tbsp. fresh mint, coarsely chopped
• 1 tbsp. fresh rosemary, coarsely chopped
• 3 oz. feta cheese

What You Do:

1.  Combine first 10 ingredients (lamb through bread crumbs) in a bowl. Mix well and form into small slider-sized patties (should make about 6). 

2.  Grill about 3-5 minutes per side, depending on desired doneness. Grill buns.

3.  To make tzatziki sauce, combine yogurt through feta cheese in a food processor and pulse until smooth.

4.  Smother tzatziki on grilled bun. Top with burger and red onion slices. 

Once Spring hits, I can’t help but buy strawberries every time I’m at the grocery store. I don’t know what it is about warm weather that makes these red beauties utterly irresistible to me, but I just can’t help myself. Of course, eating them is another story. Inevitably, I wind up throwing out at least a few berries because I simply cannot eat another without risking berry overload. That, or they get stuffed in the back of my fridge behind the steak and potatoes, only to be found moldy and inedible weeks later. 

Point being (I have one, I swear), last week when I opened up the fruit drawer, I realized that I had an entire pint of fresh strawberries that looked as if they were on their last leg. Knowing that I couldn’t possibly eat all of them plain by the end of the day, I decided to make what would turn out to be one of the creamiest, heavenly desserts I’ve ever made. This may be an easy feat, considering I’ve only made about 5 desserts in my lifetime; nonetheless, this White Chocolate Strawberry Cream Pie with Orea Cookie Crust was absolutely divine. 

What You Need:

• 12 oreo cookies
• 1/2 stick unsalted butter
• 8 ounces cream cheese, softened
• 2 tbsp. sugar
• 1 tsp. vanilla extract
• 1 tsp. heavy cream
• 1/2 cup white chocolate chips
• 1 pint strawberries
• 1 cup heavy cream
• 1/3 cup powdered sugar

What You Do:

1.  Melt 1/2 stick of butter in a small saucepan or in the microwave. In a food processor, combine the oreos with the melted butter and pulse until cookies turn to crumbs. Press into a pie plate and bake at 375 for 8 minutes. Cool completely on a wire rack.

2.  In a food processor, pulse the strawberries until pureed. Set aside.

3.  Add 1 tsp. of heavy cream to the white chocolate chips. Microwave on high for 30 seconds. Stir. Repeat until melted, about 4-5 times.

4.  In a mixing bowl, combine the cream cheese, sugar, white chocolate and vanilla. Beat until smooth. Stir in the strawberry puree. 

5.  In another mixing bowl, beat the heavy cream until it begins to thicken. Gradually add powdered sugar, beating until stiff peaks form.

6.  Fold whipped cream into the cream cheese mixture. Spoon over the crust. Refrigerate overnight, or at least 6 hours.