Preheat oven to 300 degrees Fahrenheit.

In a large mixing bowl, combine ground pork, breadcrumbs, egg, 2 tablespoons of ranch seasoning mix, shallots, Parmesan cheese, salt, and pepper.

Mix well with clean hands until blended.

Shape the mixture into small, approximately 1-inch diameter sliders.

In a separate bowl, mix the remaining tablespoon of ranch seasoning mix with Greek yogurt and lemon juice.

Reserve the lemon zest for later use.

Chill the Greek yogurt mixture.

Heat canola oil in a large nonstick skillet over medium-high heat.

Cook the sliders in batches, being careful not to overcrowd the pan.

Cook for about 5 minutes, browning on all sides, shaking the pan frequently to turn.

Drain the cooked sliders on paper towels.

Place the drained sliders in the preheated oven while cooking the remaining batches.

Place fresh basil leaves into butter lettuce leaves.

Serve the sliders nestled into the basil/lettuce leaves.

Top with a small dollop of the Greek yogurt mixture.

Sprinkle with reserved lemon zest.