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Lamb Sliders with Gruyere Pimento Cheese
Lamb Sliders with Gruyere Pimento Cheese
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.
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Yield: Makes 8 Servings
Ingredients
Pimento Cheese
½ cup shredded Gruyere cheese½ 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 lamb1 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
Preparation Method
Make the pimento cheese:
- In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika and hot sauce.
- Process until blended.
- Remove to a bowl and refrigerate until serving.
- Can be made and stored in the refrigerator ahead of time.
- Preheat the griddle to 425°F.
Make the lamb sliders:
- Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.
- Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes.
- Remove to a platter.
- Add one piece of lettuce to the bottom of the buns, grilled side up.
- Set aside.
- Add bacon fat to the griddle and spread evenly.
- Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare.
- Remove to a plate and let rest for 5 minutes.
- Place each burger on top of the lettuce on buns.
- Using a small scoop, add pimento cheese to the top of each burger.
- Place the top of the bun, grilled side down and slightly askew.
- Garnish with flat leaf parsley.
Pro Tip:
Using bacon fat and high heat give the burgers a beautiful crust that deepens flavors.