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planked sliders

Lamb Sliders with Lemon-Mint Aioli

by | Published Mar 31, 2016 | Last updated Nov 1, 2021 | 0 comments

Prep Time20 minsCook Time10 minsTotal Time30 minsYields2 Servings
Submitted to us by Mike Stines, Ph.B.- These lamb sliders are a Grate alternative to hamburgers and make a wonderful light meal served with a side salad or as cocktail party hors d’oeuvre.
planked sliders
Nutrition Facts

Serving Size 2 sliders

Servings 2


Amount Per Serving
Calories 1997
% Daily Value *
Total Fat 189g291%
Saturated Fat 23g115%
Trans Fat 1g
Cholesterol 53mg18%
Sodium 1744mg73%
Potassium 886mg26%
Total Carbohydrate 50g17%
Dietary Fiber 4g16%
Sugars 11g
Protein 59g118%

Vitamin A 13%
Vitamin C 45%
Calcium 21%
Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Combine all the aioli ingredients in a small bowl and reserve. The aioli will keep, covered and refrigerated, for up to three days.

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.

3

Heat a charcoal or gas grill with GrillGrates installed to medium-high heat.

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.

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.)

Ingredients

 1 pound ground lamb
 6 small hamburger or slider buns- halved, buttered and toasted
 5 tablespoons olive or canola oil, divided
 1/4 cup chiffonade cut fresh mint
 1 large shallot, finely diced
 1 tablespoon ketchup
 1 clove garlic, minced
 1 teaspoon ground cumin
 1/2 teaspoon 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:
 1 cup good-quality mayonnaise
 1/3 cup chiffonade cut mint
 1 tablespoon fresh lemon juice
 2 cloves garlic, minced
 1 teaspoon coarse grain mustard
 1 teaspoon lemon zest, minced

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