Good things really do come in small packages, and sliders are a perfect example. These two-bite – sometimes one-bite – wonders are popping up everywhere from restaurant menus to food trucks. And they aren’t your average burgers.
In you love them, fear not; sliders are super-simple to make at home. Macrina Bakery in Belltown makes little slider-sized buns. There are also many grocery store mini-bun options too.
Lamb, salmon, pulled pork, tuna, sliced steak…anything gourmet burgers can do, sliders can do too – just scaled down in size. One of my recipes to make for patio parties are Lamb Sliders with Zingy Spread and Arugula & Roasted Peppers – savory bite-sized morsels!
For your next get-together, set up a slider bar. Put out different mini-patties, some great local mini-buns, and an array of fun condiments like 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
Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne
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.
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
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
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
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