The Fish Sliders from Game Night were such a hit that I decided to try another slider recipe. This time, I used ground lamb well seasoned with salt and pepper and minced fresh oregano from my garden. These Lamb Sliders were served with Caramelized Onions, Roasted Jalapeno Peppers and yoghurt Raita.

Once again, I used the mini King’s Hawaiian rolls with 1/3 of the bread removed.

The secret to making juicy, delectable lamb burgers is to pan sear them so they get slightly caramelized and finish them in the oven. You can pan sear early in the day, keep them in a low oven and finish cooking and assemble just before serving.

Also, you can make the Raita, roast the jalapenos and caramelize the onions several days before the party.

There is a luscious richness to the lamb. The caramelized onions add a sweetness, the jalapenos a touch of heat and the Raita — a coolness and crunch that brings everything together.

For the recipe, I am just giving you a formula to calculate how much ground lamb you will need, allowing approximately 2 ozs of lamb per burger. Of course, you can always make them larger, which you might just want to do once you taste them.

Keep in warming oven, at 200 degrees.

You can make the Raita, roast the jalapenos and caramelize the onions several days before the party.

In saute pan, heat olive oil and gently brown the patties.

Assemble the sliders.

Once again, I used the mini King’s Hawaiian rolls with 1/3 of the bread removed.

LAMB SLIDERS WITH CARAMELIZED ONIONS & RAITA, & ROASTED JALAPENOS

EVENT: 2nd Annual Apps & Alcohol

YIELDS: 8 Mini Lamb Sliders, 2 ozs per Burger

Ingredients

For the roasted jalapenos:

Fresh jalapeno peppers (not canned)

For the sliders:

1 pound ground lamb

Kosher salt

Freshly ground black pepper

1 teaspoon finely minced fresh oregano

2 tablespoons olive oil

8 King’s Hawaiian mini rolls

Directions

Make the roasted jalapenos:

1. Set the oven to 425 degrees.

2. Slice the jalapenos in half.

3. Place the jalapeno peppers, skin side up, on a lightly oiled baking sheet and roast until skins are slightly blackened.

4. Removed from heat and immediately place in a sealed plastic bag.

5. Allow them to steam about 5 minutes to loosen the skin.

6. Wearing plastic gloves, remove the peppers from the bag and remove the skins. They should easily come off.

7. Remove seeds if you want less heat and chop peppers. Set aside.

Make the sliders:

1. Combine the lamb, salt, pepper and oregano.

2. Form the mixture into 8 patties, approximately 2 1/2” round and 2” thick.

3. Remove 1/3 of the bread from the center of each roll.

4. In saute pan, heat olive oil and gently brown the patties. Keep in warming oven, at 200 degrees.

5. Remove to a warming oven just before the party.

6. Remove Raita, jalapenos and caramelized onions from the refrigerator and allow them to come to room temperature.

7. Just before party, raise heat to 325 degrees to finish burgers.

8. Assemble burgers as shown in pictures. Enjoy!

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