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PrintPrep Time
20 mins
Grill Time
10 mins
Total Time
30 mins
Categories
Ingredients
Servings
0.5
lbs
ground lamb
3
small hamburger or slider buns- halved, buttered and toasted
2.5
tbsp
olive or canola oil, divided
0.125
cups
chiffonade cut fresh mint
0.5
large shallot, finely diced
0.5
tbsp
ketchup
0.5
clove garlic, minced
0.5
tsp
ground cumin
0.25
tsp
crushed red pepper flakes
Coarse kosher salt
Freshly ground black pepper
Your favorite sliced cheese
Sliced tomato and red onion
Lettuce or mixed greens
Lemon-Mint Aioli (recipe follows)
For the aioli:
0.5
cups
good-quality mayonnaise
0.17
cups
chiffonade cut mint
0.5
tbsp
fresh lemon juice
1
cloves garlic, minced
0.5
tsp
coarse grain mustard
0.5
tsp
lemon zest, minced
Directions
Step 1
Combine all the aioli ingredients in a small bowl and reserve. The aioli will keep, covered and refrigerated, for up to three days.
Step 2
Heat two tablespoons of the oil in a small skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Saute until the shallots are soft, about three minutes. Add the garlic and cook until aromatic, about 30 seconds. Remove the pan from the heat and cool.
Step 3
Heat a charcoal or gas grill with GrillGrates installed to medium-high heat.
Step 4
Combine the cooled shallot mixture, lamb, ketchup, cumin, crushed red pepper flakes, mint, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into six patties each 2 1/2-inches in diameter and 1/2-inch thick. Use your thumb, to press a dimple into the center of each lamb burger. Brush the patties with the remaining oil and grill until cooked through, about three to four minutes per side or to an internal temperature of 160 degrees F. Let the patties rest, tented with foil, for two minutes.
Step 5
Assemble the sliders by liberally spreading the aioli on each surface of the toasted bun. Top with cheese, lettuce, tomato, onion and mint as desired. Place the patties in the buns and serve.
(Note: Mike Stines, a retired professional chef and cookbook author who holds a Ph.B. (Doctorate in Barbecue Philosophy) from the Kansas City Barbeque Society, has eight different grills and smokers… they are all outfitted with GrillGrates.)