Dog Sliders
MAKES 4 DOG SLIDERS

1/2 pound ground lamb or chicken 1/2 cup cooked white or brown rice 1/4 cup plain yogurt 1/2 teaspoon ground cumin (eyeball it)

Pinch of allspice ½ teaspoon salt Extra-virgin olive oil (EVOO), for drizzling 4 small round dinner rolls, split

Combine the meat, rice, yogurt, cumin, allspice and salt in a medium bowl. Form 4 patties and drizzle each on 1 side with EVOO. Heat a nonstick skillet over medium-high heat and cook the patties, olive oil side down, for 3 to 4 minutes per side for well done but still juicy. Place the burgers on the rolls, chop into pieces and serve.

People Sliders
SERVES 6

I like to make toppers for these miniburgers. If I make beef sliders, I mince raw onion and mix it with steak sauce or mustard. For lamb sliders, I prefer to mince mint and garlic, then stir them into pickle relish.

1 pound ground lamb or beef 2 teaspoons Worcestershire sauce (eyeball it) 1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)

1/2 teaspoon ground cumin (eyeball it) Extra-virgin olive oil (EVOO), for drizzling 6 small round dinner rolls, split

Combine the meat with the Worcestershire sauce, grill seasoning and cumin in a medium bowl. Form 6 thin 3-inch patties and drizzle each on 1 side with EVOO. Heat a nonstick skillet over medium-high heat and cook the patties, olive oil side down, for 3 minutes per side for medium well. Serve the burgers on the dinner rolls with the topper of your choice.