Lamb Burger Sliders
DAIRY
FREE
Satisfy your appetite with a few of these warm and juicy petite burgers topped with creamy aioli for an added luscious, good-for-your-gut meal.
| Prep Time 20 minutes |
Cook Time 10 minutes |
Makes 8 burgers |
Serving Size 2 burgers |
INGREDIENTS
1 lb. (450g) ground lamb
1 tsp. sea salt
16 slices gluten-free bread, lightly toasted
16 thin slices cucumber
8 thin slices tomato
4 thin slices red onion
1 cup Cumin Mint Aioli
METHOD
1 Form lamb into 8 (2-ounce; 55g) patties, and season both sides with sea salt.
2 Heat a large skillet over medium-high heat, add patties, and cook for 3 minutes per side or until patties are cooked through and no pink remains.
3 Set 1 patty on 1 piece of bread. Top with 2 slices cucumber, 1 slice tomato, ½ slice red onion, and 2 tablespoons Cumin Mint Aioli. Add second piece of bread, and serve.
Sauce
Cumin Mint Aioli
INGREDIENTS
1 large pastured egg
1 TB. fresh lemon juice
¼ tsp. dry mustard powder
¼ tsp. sea salt
¼ tsp. ground black pepper
¼ cup fresh mint leaves
1 tsp. ground cumin
1 cup virgin olive oil
METHOD
1 In a blender or a food processor fitted with a metal blade, process egg, lemon juice, mustard powder, sea salt, ground black pepper, mint leaves, and cumin until smooth.
2 With the blender on low speed, slowly drizzle in olive oil until emulsified. Refrigerate tightly covered for up to 1 week.
Lamb Burger Sliders