Lamb Sliders with Red Onion Marmalade

Lamb Sliders with Red Onion Marmalade
Staff Writer
burger

Dean Sheremet

burger

These two-bite burgers are perfect for serving as an appetizer or as a small-bite offering at a buffet dinner. Like them too much? Serve two to a plate, or you can make the patties twice as large (just be sure to cook them for longer) for an entrée-sized serving. — Allison Beck

Ingredients

For the marmalade:

  • 3 cups red onion, thinly sliced
  • ½ cup brown sugar
  • 1 cup red wine (anything in the house is fine)
  • ½ cup sherry vinegar
  • ½ cup red wine vinegar
  • 1 bay leaf

For the burger:

  • 2 pounds ground lamb
  • 4 tablespoons fresh oregano, finely chopped
  • 2 teaspoons red chili flakes
  • 4 teaspoons fennel seed, toasted and ground
  • 4 tablespoons roasted red pepper, small dice (preferably done at home, but from a jar is OK)
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning

For assembly:

  • 10-12 mini brioche slider buns (if not, dinner rolls will do), buttered and lightly toasted
  • ½ pound Roquefort cheese

Directions

For the marmalade:

Combine all ingredients in a saucepan and gently simmer over medium-low heat.

Cook for about 30 minutes, or until the liquid is the consistency of syrup. Set aside to cool.*

For the burger:

Using your hands, gently combine all ingredients in a large bowl, being careful not to overwork the mixture. Form into 2-inch patties.

Heat grill. Season patties on both sides and grill over medium heat, about 2 minutes per side (we want them a little pink on the inside).

For assembly:

Place burger atop one half of a buttered and toasted brioche bun. Cut thin slices of Roquefort (slightly smaller than the diameter of the burger) and place on top. Finish with marmalade and the other half of the brioche bun.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.