<p>Adding a little Dried Plum Purée to the ground lamb in these sliders enhances the flavors of the spices while also ensuring that the sliders stay juicy when cooked. For the full effect, top the sliders with Caramelized Onions.</p>
<p>Adding a little Dried Plum Purée to the ground lamb in these sliders enhances the flavors of the spices while also ensuring that the sliders stay juicy when cooked. For the full effect, top the sliders with Caramelized Onions.</p>
Ingredients

    908 g / 2 pounds lamb, ground

    35 g / 2 tablespoons Dried Plum Purée

    10 g / 1/4 cup chopped flat-leaf parsley

    5 g / 2 tablespoons chopped mint

    2.5 g / 1/2 teaspoon ground cumin, ground

    5 g / 1 teaspoon kosher salt

    1 g / 1/2 teaspoon ground black pepper

    1 g / 1/4 teaspoon red pepper flakes

    8 slider burger buns, split in half

    Butter lettuce leaves

    1/2 cup Caramelized Onions

    Ketchup (optional)

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Instructions

    In a large bowl, mix together the lamb, herbs, cumin, salt, pepper, and red pepper flakes. Shape into 8 patties about 113 g / 4 ounces each and 12 mm / 1/2-inch thick.

    Heat a grill or griddle over medium-high heat. Cook the burgers until thoroughly caramelized on both sides and cooked to desired doneness, about 4 minutes per side. Meanwhile, warm the buns.

    Put the burgers on the buns and top with as many caramelized onions as desired and lettuce. Serve any remaining onions on the side. Top with a dab of ketchup if desired.

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