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The choice of ingredients here is what transforms a would-be basic slider into a standout dish. Opting for ground lamb instead of beef offers a more complex and earthy flavor that plays well with the nutty quality of the gruyere.

MANTENER PANTALLA ENCENDIDA

Rendimiento: Makes 8 Servings

Ingredientes
Pimento Cheese
½ cup shredded Gruyere cheese

½ cup shredded white cheddar cheese

4 ounces cream cheese

¼ cup mayonnaise

1 jar (4 ounces) pimentos, drained

1 teaspoon smoked paprika

2 dash hot sauce

Lamb Sliders
1 pound ground lamb

1 tablespoon kosher salt

2 tablespoons butter

8 brioche slider buns

8 leaves bib lettuce, washed and dried

2 ounces bacon fat or (1 tablespoon canola oil and 1 tablespoon butter)

Flat leaf parsley for garnish

VALORA ESTA RECETA

Basado en 19 valoración

Método de preparación

Make the pimento cheese:

  1. In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika and hot sauce.
  2. Process until blended.
  3. Remove to a bowl and refrigerate until serving.
  4. Can be made and stored in the refrigerator ahead of time.
  5. Preheat the griddle to 425°F.

Make the lamb sliders:

  1. Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.
  2. Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes.
  3. Remove to a platter.
  4. Add one piece of lettuce to the bottom of the buns, grilled side up.
  5. Set aside.
  6. Add bacon fat to the griddle and spread evenly.
  7. Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare.
  8. Remove to a plate and let rest for 5 minutes.
  9. Place each burger on top of the lettuce on buns.
  10. Using a small scoop, add pimento cheese to the top of each burger.
  11. Place the top of the bun, grilled side down and slightly askew.
  12. Garnish with flat leaf parsley.

Pro Tip:
Using bacon fat and high heat give the burgers a beautiful crust that deepens flavors.


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