With spring in the air, backyard BBQ sessions are happening all around. To help increase your repertoire, this week we will be posting a series of quick go-to recipes that are designed to please all your guests.
A great burger takes the right combination of ingredients, textures and flavors and a simple approach will go a long way. Even better, the smaller slider is a perfect two-bite snack you can enjoy with a few cold ones in the yard.
Depending on the ingredients I typically strive to achieve a balance of salty, sweet, sour and fat, but I’m also partial to adding some heat as well. For this particular recipe, the sweetness comes from the mixed produce in the meat and the bun, the sour from the pickle brine and mustard, the salty and fat from the cheese and seasoned meat and the ‘heat’ from the radish sprouts and a few dashes of chipotle tabasco.
Lamb meat seasoning
- 1 lb ground lamb meat
- 4 green onions, diced — as an alternative to regular onions
- 1 small red bell pepper, cubed
- 1 egg
- 1 previously boiled or grilled corn, sliced
- 1 tbspn of cumin powder
- 1 tspn paprika
- Salt and pepper to taste
- Dashes of chipotle tabasco sauce
After cutting up the vegetables, using a large bowl, mix all the above ingredients and the meat with your hands before shaping them into golf-size patties. The egg acts as the binder, while the chipotle tabasco sauce adds a hint of heat and flavor to the meat.
Place the meat on the barbecue for a few minutes until it is thoroughly cooked, about 4 minutes.
While the sliders are getting fired up, take this time to prepare your accoutrement, which is made up of pickled purple cauliflower and carrots from Mariquita farm and dijon mustard.
Chop the pickles up into small cubes before combining with a few spoonfuls of dijon mustard. In this case I added in one of my favorites, Edmond Fallot tarragon dijon mustard, cracked pepper, and poured in some of the pickling juice before mixing them all together into a chunky paste.
Spread the condiment on the bottom bun, which has been briefly grilled to add a crunchy texture to the Hawaiian dinner roll. These rolls have some sweetness to them which should compliment the meat quite nicely.
As soon as the lamb is pulled out of the fire, it’s time to assemble your slider; top it off with a bit of crumbled roquefort blue cheese, which will start to slowly melt on contact with the hot meat. Finally, arrange the radish shoots above the cheese before handing out to your guests.