1. In a small fry pan, toast fennel and cumin seeds until fragrant.

2. To a small food processor add, fennel and cumin seeds, chili flakes, peppercorns, garlic, salt, chopped rosemary and lemon zest. Pulse until spices resemble a coarse sand texture. Set aside in a small bowl. Pulse oats into a fine crumb and set aside.

3. In a large mixing bowl: mix together ground meat, spice mixture, egg and oats until fully combined. Gently stir in ½ cup of feta.

4. Pre-heat grill pan over medium high heat. Line a baking tray with foil. Working in batches of 4, form mixture into 2- inch round patties and grill for 3-4 minutes on either side. Transfer cooked patties to lined baking tray.

5. To assemble sliders: place a few arugula (or spinach if using) leaves on the bottom bun followed by a grilled patty, a dollop of mint yogurt and reserved crumbled feta. Serve warm and enjoy.

For the Quinoa Zucchini Feta Sliders

1. In a medium size saucepot bring quinoa and water to a boil, cook for 15 minutes. Removing the lid after 10 minutes to cook down liquid. Remove from heat and cool.

2. In a small fry pan, toast fennel and cumin seeds until fragrant, 3-5 minutes.

3. To a small food processor add, fennel and cumin seeds, chili flakes, peppercorns, garlic, salt, chopped rosemary and lemon zest. Pulse until spices resemble a coarse sand texture. Set aside in a small bowl. Pulse oats into a fine crumb and set aside.

4. In a large mixing bowl: stir together quinoa, zucchini, spice mixture, eggs and oats until fully combined. Gently stir in ½ cup of feta.

5. Line a baking tray with foil. Working in batches of 4, form mixture into 2-inch round patties. Heat 1 tbsp. vegetable oil in a large sauté pan and cook patties for 3-4 minutes on either side. Transfer cooked patties to lined baking tray and continue with remaining quinoa mixture.

6. To assemble sliders, place a few arugula (or spinach if using) leaves on the bottom bun followed by a patty, a dollop of mint yogurt and reserved crumbled feta. Serve warm and enjoy.