Giada De Laurentiis - Lamb Sliders

Lamb Sliders

ingredients

8 sliders


Burgers 2 tablespoons olive oil, plus 3 tablespoonsolive oil5 2 large shallots, mincedshallot(s), large2 ¾ teaspoon kosher salt, plus ½ teaspoonkosher salt1 ¼ ¼ teaspoon freshly ground black pepper, plus ¼ teaspoonfreshly ground black pepper½ 1 clove garlic, mincedgarlic clove1 1 teaspoon ground cuminground cumin1 1 tablespoon ketchupketchup1 1 pound ground lambground lamb1 2 ounces Swiss or Gruyere cheese, cut into 8 (½-inch) cubesgruyere cheese2 8 small hamburger or slider buns, such as King's Hawaiian, halvedslider buns8

Burgers

2 tablespoons olive oil, plus 3 tablespoons

2 large shallots, minced

¾ teaspoon kosher salt, plus ½ teaspoon

¼ teaspoon freshly ground black pepper, plus ¼ teaspoon

1 clove garlic, minced

1 teaspoon ground cumin

1 tablespoon ketchup

1 pound ground lamb

2 ounces Swiss or Gruyere cheese, cut into 8 (½-inch) cubes

8 small hamburger or slider buns, such as King's Hawaiian, halved

instructions


Burgers Place a grill pan over medium-low heat or preheat a gas or charcoal grill. In a 8-inch, non-stick skillet, heat 2 tablespoons oil over medium-high heat. Add the shallots, salt and pepper. Cook until soft, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Remove the pan from the heat and cool slightly. In a medium bowl, combine the shallot mixture, cumin, ketchup, lamb, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form the mixtureinto 8 patties each 2 1/2 inches in diameter and about 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill for 5 to 6 minutes each side until cooked through. Let the patties rest for 2 minutes. Place the patties in the buns and serve.

Burgers

Place a grill pan over medium-low heat or preheat a gas or charcoal grill.

In a 8-inch, non-stick skillet, heat 2 tablespoons oil over medium-high heat. Add the shallots, salt and pepper. Cook until soft, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Remove the pan from the heat and cool slightly.

In a medium bowl, combine the shallot mixture, cumin, ketchup, lamb, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form the mixtureinto 8 patties each 2 1/2 inches in diameter and about 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill for 5 to 6 minutes each side until cooked through. Let the patties rest for 2 minutes. Place the patties in the buns and serve.