Lamb Burger Sliders

Name: Lamb Burger Sliders
Ingredients: 2 pounds good quality ground lamb; 2 tablespoons minced garlic; 2 tablespoons Culhane's Spice Blend, recipe follows; 2 tablespoons chopped fresh oregano leaves; 3 tablespoons minced red onion; 2 tablespoons whole-grain mustard (recommended: Pommerey); 1 1/2 tablespoons olive oil or other oil; 8 silver dollar onion rolls, halved; 1 Roma tomatoes, each cut into 4 pieces; 8 washed baby red oak leaves, from1 head; 1 red onion, shaved in slices; 8 large pimento olives; Curry Aioli, recipe follows; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon roasted granulated garlic; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 1 teaspoon kosher salt; 1/2 teaspoon ground allspice; 1/2 teaspoon dry mustard, such as Coleman's; 1/2 teaspoon dried basil; 1/4 teaspoon dried red pepper flakes; 1/4 teaspoon dried marjoram; 2 ounces lemon juice; 2 cups mayonnaise, good quality; 2 tablespoons minced garlic, minced; 1 tablespoon roasted garlic pepper; 1 tablespoon curry powder; 1 tablespoon garam masala

33 ingredients

21 steps

Ingredients

2 pounds good quality ground lamb
2 tablespoons minced garlic
2 tablespoons Culhane's Spice Blend, recipe follows
2 tablespoons chopped fresh oregano leaves
3 tablespoons minced red onion
2 tablespoons whole-grain mustard (recommended: Pommerey)
1 1/2 tablespoons olive oil or other oil
8 silver dollar onion rolls, halved
1 Roma tomatoes, each cut into 4 pieces
8 washed baby red oak leaves, from1 head
1 red onion, shaved in slices
8 large pimento olives
Curry Aioli, recipe follows
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon roasted granulated garlic
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon dry mustard, such as Coleman's
1/2 teaspoon dried basil
1/4 teaspoon dried red pepper flakes
1/4 teaspoon dried marjoram
2 ounces lemon juice
2 cups mayonnaise, good quality
2 tablespoons minced garlic, minced
1 tablespoon roasted garlic pepper
1 tablespoon curry powder
1 tablespoon garam masala
2 tablespoons whole-grain mustard (recommended: Pommerey)
1 teaspoon hot sauce
2 teaspoons turmeric

Directions

1

In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard.
2

Mix the ingredients together gently.
3

Do not overwork the meat or it will become tough.
4

Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper.
5

Refrigerate for 5 minutes.
6

Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat.
7

Remove the rolls to a platter.
8

Add the oil to the pan, and when the oil is hot add the lamb burgers.
9

The burgers must caramelize the fats, so do not flip or move them around in the pan.
10

Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
11

To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli.
12

Top each roll with lettuce, tomato, lamb burger, shaved red onion.
13

Add a dollop of Curry Aioli to the roll top and cover the burger.
14

Secure the roll with a frill pick skewered with an olive on top!
15

Culhane's Spice Blend:
16

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.
17

Curry Aoili:
18

Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients.
19

Blend together until the mixture becomes light yellow and fully mixed.
20

Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes.
21

Serve with lamb burger sliders or any other sandwich!