Lemony Lettuce-Nestled Ranch Pork Sliders #RSC
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
12 lettuce wraps (depending upon the amount of lettuc
- Serves:
- 4
ingredients
- 1 lb ground pork
- 1⁄2 cup breadcrumbs
- 1 eggs, lightly beaten or 2 egg whites
- 3 tablespoons Hidden Valley Original Ranch Seasoning Mix, divided usage
- 1⁄4 cup shallot, finely chopped
- 1⁄4 cup parmesan cheese, finely grated
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup Greek yogurt
- 1 fresh lemon, zested and juiced
- 2 tablespoons canola oil
- 1⁄2 cup fresh basil leaf
- 1 head butter lettuce leaf, cleaned, dried and chilled
directions
- Preheat oven to 300 degrees.
- In a large mixing bowl combine the ground pork, bread crumbs, egg, 2 tablespoons of the seasoning mix, shallots, Parmesan cheese, salt and pepper, mixing well with clean hands just until well blended. Shape into small (approximately 1-inch diameter) balls/sliders.
- Mix remaining tablespoon seasoning mix with the Greek yogurt and lemon juice (reserve zest for later use), blending well; reserve, keeping chilled.
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the sliders in batches, being careful not to crowd them, for about 5 minutes, or until browned on all sides, shaking the pan frequently to turn. Drain on paper towels and place in the oven while cooking the remaining batches.
- Place basil leaves into lettuce leaves; serve the sliders “nestled” into the basil/lettuce leaves topped with a small dollop of the Greek yogurt mixture; sprinkle with reserved lemon zest. Makes 4 main dish servings.
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