Chef Stephen Hualde
Lamb Sliders with Garlic Aioli
Yields: Approximate 10 mini burgers
- 1 lb. good quality ground lamb
- 1 tablespoon chopped garlic
- 1 tablespoon chopped oregano
- 2 tablespoons minced brown onions
- 2 tablespoons Sherry
- 1 1/2 tablespoons whole grain mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- oil for brushing
- 1 cup mayonnaise
- 3 cloves garlic, finely minced
- 1/2 teaspoon hot sauce
- 1/2 tablespoon coriander
- 1 tablespoon freshly squeezed lemon juice
- pinch of salt and pepper
- dinner rolls, garlic rolls, Hawaiian rolls, slider rolls, or other small style roll
- sliced tomatoes
- crisp romaine
- sliced red onions
- sharp cheddar cheese
Oven Mode: Grill or Broil
Oven Temp: Preheat to medium high heat or max broil
Baking Pans: if using broil, use broil pan
Place the ground lamb in a mixing bowl; gently fold in the garlic, oregano, onions, sherry, mustard, cumin, coriander, salt and pepper. Mix until combined.
Form the mixture into 10 patties, approximately 1 1/2 oz. patties. Place the patties onto a parchment lined sheet pan and chill for about 6 minutes.
Brush the patties with the oil and place onto a preheated grill over medium high heat for approximately 2-3 minutes on each side or, if using broil mode, place the patties on a broil pan and place under a preheated broil on high for about 3-4 minutes each side.
Place all the ingredients into a blender and puré until combined and smooth. Remove sauce from blender and place into a container or bowl and cover. Chill for about 12 minutes.
Cut the rolls in half, place 1 lamb patty on each roll and add a dollop of the garlic aioli. Top with tomatoes, romaine, onions and cheese.
Secure sliders with frill style toothpicks and serve.