Lamb Sliders
Its getting to be that season we dust off the outdoor grills. BTW, I hear you grilling artists out there saying grilling has no season, it’s year round! Have you noticed burgers are off the charts trendy right now? Restaurants, chefs and home cooks alike are changing flavor profiles, adding unusual ingredients like beets? Varying meats and meat combos or meatless options. Varying the bun type and gracious the add ons ! Well I’ve got one to add to the selection that could be your new superstar. I know every time I’ve made them I quickly become the best cook ‘for the moment’ I’ve made these Lamb Burgers for wedding functions, catering events and just hubbie and me. My very favorite rendition is as mini sliders
Stoney Mountain Farm Lamb Sliders
1 pound Ground American Lamb
1 link Italian sausage, casing removed
3-4 cloves garlic, grated or minced
¼ C grated onion
½ T cumin
½ t cinnamon
1 t fresh chopped cilantro or ¼ t coriander
1/8 -1/4 t hot pepper flakes
1-2T fresh parsley, chopped
1 egg
½ Cup oatmeal soaked in milk
S&P to taste
Feta or goat cheese
Place all ingredients, except cheese, in a bowl and mix well (I use my hands). The mix will seem wet. Form into 1” balls, place on roasting rack or prepare for grill. Flatten the patty gently, then press dime size ball of cheese into center. Cover with just enough additional meat mixture that the cheese is sealed in. Roast in 400 degree oven for about 10-15 minutes or starting to brown. You can turn to broil if you like a crispier texture. I also like to grill them. These are also great regular burger size but the sliders are alot more fun!
Serve in “slider” rolls now available in most groceries. “Hawaiian Bread “Slider” rolls are a great option. I serve these with pickled onions or an onion relish but tomatoe relish or any one or combo of these would be great.
Tagged: burgers, lamb burgers, ground lamb, grilled lamb, party food
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