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Recipe Provided By
The Curious PlatePrep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
12 sliders
Ingredients
- 1-1/2 pounds ground American Lamb
- 1 garlic clove, minced
- 1 tablespoon finely chopped fresh mint
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1-1/2 tablespoons olive oil
- 1 tablespoon clarified butter
- 2 tablespoons hot chili paste (sambal oelek)
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon honey
- 3/4 cup labneh
- 12 slider buns
- Arugula, for garnish
- Sliced shallot rounds, for garnish
Directions
In a large bowl combine garlic, mint, oregano, cumin, cinnamon, salt and pepper; stir to combine. Add in lamb and oil. Using your hands work spices into the lamb until well combined, taking care to not over mix.
Shape lamb into 12 patties, about 2 inches thick. Over medium-high heat, preheat a cast iron skillet. Add butter and 3 to 4 sliders; cook for about 3 minutes per side or until desired temperature is reached. Remove sliders from skillet; place on a plate to rest. Repeat process with remaining patties adding more clarified butter as needed until all have been cooked.
In a small bowl, combine chili paste, vinegar and honey. Spread 1/2 tablespoon labneh on each bun bottom, followed by 1/2 teaspoon chili sauce and arugula. Place a lamb patty on top the arugula followed by a shallot round. Spread 1/2 tablespoon labneh on each bun top followed by 1/2 teaspoon chili sauce. Place the top buns over lamb and serve.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
