Savory Lamb Sliders Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
• Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
• Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

Steps:

• Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
• Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.
• Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.

Steps:

• Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place yogurt in prepared strainer; cover yogurt with sides of cheesecloth. Refrigerate 2-4 hours. Meanwhile, place cucumber in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 30 minutes. , For burgers, in a large bowl, combine lamb, lemon zest, 2 garlic cloves, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into ten 1/2-in.-thick patties. Refrigerate 30 minutes., For sauce, remove yogurt from cheesecloth to a bowl; discard strained liquid. Squeeze cucumber and blot dry with paper towels. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper to yogurt, stirring until combined., Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut sides down, for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, red onion, feta and sauce.

Steps:

• In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard. Mix the ingredients together gently. Do not overwork the meat or it will become tough. Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper. Refrigerate for 5 minutes.
• Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat. Remove the rolls to a platter. Add the oil to the pan, and when the oil is hot add the lamb burgers. The burgers must caramelize the fats, so do not flip or move them around in the pan. Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
• To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli. Top each roll with lettuce, tomato, lamb burger, shaved red onion. Add a dollop of Curry Aioli to the roll top and cover the burger. Secure the roll with a frill pick skewered with an olive on top!
• Combine the onion powder, garlic powder, granulated garlic, black pepper, white pepper, kosher salt, allspice, mustard, basil, red pepper flakes and marjoram in a small bowl.
• Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients. Blend together until the mixture becomes light yellow and fully mixed. Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes. Serve with lamb burger sliders or any other sandwich!

Steps:

• Combine the lamb, veal, oregano, salt and pepper in a large bowl and mix to incorporate. Form into thirty 2-ounce patties.
• Place the onions in a heat-proof bowl. Combine the vinegar, sugar, peppercorns, bay leaves, 1/4 cup salt and 1 cup water in a saucepan and bring to a boil. Pour the pickling liquid over the onions and let sit for at least 30 minutes.
• Combine the mayonnaise, cumin, lemon juice, salt and pepper in a small bowl and mix to incorporate.
• To serve: Prepare an outdoor grill or grill pan to high heat.
• Grill the sliders to desired doneness, about 4 minutes per side for medium. Spread the bottom of each bun with the cumin mayo; top with some onion, feta and a slider, add the top of the bun and skewer with a sandwich pick.

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 6- or 7-qt. slow cooker. In the same skillet, cook and stir carrots, shallots and garlic until crisp-tender, about 4 minutes. Add stock, stirring to loosen browned bits from pan. Pour over lamb. Cook, covered, on low until lamb is tender, 6-8 hours., Meanwhile for pesto, place mint, basil, pine nuts and salt in a food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan and Asiago cheeses; pulse just until blended., When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks. Strain cooking juices, adding vegetables to shredded meat; skim fat. Return cooking juices and meat to slow cooker. Heat through. Serve on buns with pesto and feta.