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.
Combine all the aioli ingredients in a small bowl and reserve. The aioli will keep, covered and refrigerated, for up to three days.
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.
Heat a charcoal or gas grill with GrillGrates installed to medium-high heat.
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.
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.
Serving Size 2 sliders
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.