Lemony Lettuce-Nestled Ranch Pork Sliders #RSC

• 1 lb ground pork
• 12 cup breadcrumbs
• 1 eggs, lightly beaten or 2 egg whites
• 3 tablespoons Hidden Valley Original Ranch Seasoning Mix, divided usage
• 14 cup shallot, finely chopped
• 14 cup parmesan cheese, finely grated
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12 cup Greek yogurt
• 1 fresh lemon, zested and juiced
• 2 tablespoons canola oil
• 12 cup fresh basil leaf
• 1 head butter lettuce leaf, cleaned, dried and chilled

1. Preheat oven to 300 degrees.
2. 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.
3. Shape into small (approximately 1-inch diameter) balls/sliders.
4. Mix remaining tablespoon seasoning mix with the Greek yogurt and lemon juice (reserve zest for later use), blending well; reserve, keeping chilled.
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. 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.
7. Drain on paper towels and place in the oven while cooking the remaining batches.
8. 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.
9. Makes 4 main dish servings.

ground pork, breadcrumbs, eggs, mix, shallot, parmesan cheese, salt, ground black pepper, greek yogurt, fresh lemon, canola oil, fresh basil leaf, butter

Taken from www.food.com/recipe/lemony-lettuce-nestled-ranch-pork-sliders-rsc-494450 (may not work)