Lamb Sliders with Truffle Mayo

These sliders are a delicious scaled-down version of burgers that will keep all your guests happy. Great little one-handed wonders they leave your other hand free for a glass of nice wine.

RECIPE VIDEO

Ingredients

• Ground Lamb  ·  1 pound 
• Slider Buns or Hawaiian Rolls  ·  10 
• Herbie's Chermoula Spice Mix  ·  4 tablespoons 
• Herbie's Porcini Powder  ·  2 tablespoons 
• Mayonnaise  ·  1 cup 
• Black Truffles packed in oil ( this is a specialty item, if you cannot find it any truffle infused or mushroom spread will work)  ·  2 ounces 
• Vegetable Oil  ·  1 tablespoon 
• Salt & Pepper  ·   

Instructions

Beef is usual when it comes to burgers, but we just love lamb – it’s juicy and full of flavor, and these are even more delicious with Herbie's Chermoula Spice Mix in the lamb then the Truffle and Herbie's Porcini Powder in the sauce brings great depth to the sliders, keeping them moist little mouthfuls.

1. Add the ground lamb and the Herbie's Chermoula Spice Mix to a medium bowl. Mix the seasoning into the lamb until well incorporated. Form 1.5 ounce beef patties and store in the refrigerator until ready to cook.
2. Meanwhile, mix the mayonnaise, the black truffles, and Herbie's Porcini Powder in a small bowl. Mix until well incorporated and set aside.
3. Heat a large saute pan or heavy bottomed skillet (preferably cast iron) over high heat. Add one tablespoon of olive oil. Once the oil begins to shimmer add the sliders and cook over high heat for about 3 minutes then flip and cook for about 3 minutes on the other side. They should be at a nice medium rare. However if you would like your sliders to be cooked more finish them in a pre-heated 375 degree oven until they have reached the temperature of your liking.
4. To serve: Spread the truffle mayonnaise on the buns and add your cooked patties. and finish them off by enjoying with Williamson Wines Rapture Pinot Noir.

Jenny's Tip: - Enjoy with Williamson Wines Pinot Noir, Grenache or Shiraz.

Chefs Tip: - Don't enjoy ground lamb? No problem! This recipes works just as well with ground beef. Simply trade out the 1 pound of ground lamb with 1 pound of ground beef and enjoy!