Mini-Lamb Sliders w/Caramelized Onions, Goat Cheese & Harissa Mayo

Posted On March 24th, 2013 Author Lia Rinaldo

Mini-Lamb Sliders w/Caramelized Onions, Goat Cheese & Harissa Mayo

Adapted from the cookbook, The Barbecue Book: Classic Recipes for the Barbecue and Outdoor Grill by Christine France
Serves 4 for regular-sized burgers and a few more with sliders (makes about eight minis)

1 1/2 lbs of fresh lean ground lamb (local is best!)
1 small onion, finely chopped
2 tbsps fresh mint, finely chopped
2 tbsps fresh parsley, finely chopped
1 tbsp olive oil
8 mini-slider buns
salt & pepper, to taste

Condiments- Refer back to some of my other recipes for caramelizing onions, harissa mayo (1 part Harissa store-bought paste to one part mayo for spicy results, fresh goat cheese- just cut a little slab per burger)

1. In a large bowl, mix together the ground lamb, chopped onion, mint, parsley and olive oil until evenly combined. Season with  salt and freshly ground black pepper. Divide the meat mixture into 8 smaller equal pieces and shape into a round, flattish burgers.

2. Spark up your barbeque to a moderately high heat and grill for about 15 minutes. Flipping a few times for nice grill marks. Watch the 'que closely as lamb tends to flare up a bit. Throw a slice of goat cheese on each one in the last minute or so.

3. Assemble the burgers- top with caramelized onions and a dollop of harissa mayo. Serve warm.


Site Design: James Rothenburg