Good things do come in small packages; sliders are a tasty example of that testament. These two-bite (sometimes one-bite!) wonders are popping up everywhere from restaurant menus to food trucks!
If you’re a slider fan and want to make them at home, don’t worry! They are super-simple to make. Belltown’s Macrina Bakery makes fresh, little slider-sized buns and there are grocery store mini-bun options and alternatives, too.
Lamb sliders!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)
Lamb, salmon, buffalo, tuna, sliced steak … anything gourmet burgers can do, sliders can do. They aren’t your average burgers and flavor combos are endless from barbecue pulled pork on ‘slaw to deep-fried clam fritters with a citrus aioli.
For your next get-together, set-up a DIY slider bar. Put out a few different mini-patties, some great local mini-buns, and lots of fun condiments – spicy chipotle mayo, horseradish aioli, blue cheese, tarragon mustard, pickled red onions, zingy slaw, and even grilled pineapple – yum!
For the last days of summer, think small and dish out big flavor with sliders! -Kathy
Lamb Sliders with Zingy Spread and Arugula & Roasted Peppers
I also like to top the hot burgers with dollops of soft goat cheese for a tasty variation.
Makes 16
Zingy Spread
3/4 cup mayonnaise, or use 3/8 cup mayonnaise and 3/8 cup plain yogurt
1 1/2 tablespoons whole-grain mustard
1 teaspoon prepared horseradish
1 tablespoon minced fresh garlic
Burger Mixture
3/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons minced fresh rosemary
3 tablespoons minced onion
2 teaspoons minced fresh garlic
1 tablespoon balsamic vinegar
1 1/2 teaspoons salt
1 1/2 pounds ground lamb, or substitute beef
Accompaniments
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
Baby arugula
To make the spread: Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.
To make the burger mixture: In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 16 portions. Shape into patties, about 2 inches in diameter.
Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 -3 minutes per side. (You can also grill the patties)
If you want to serve the buns warm, wrap them in aluminum foil and reheat in a 375-degree F oven.
To serve, split the buns and spread with the Zingy Spread. Place the patties on buns and top with onions, roasted peppers and arugula as desired. Close the burgers and secure with picks.
Recipe adapted from; Kathy Casey Sips & Apps, Chronicle Books
