Lamb Slider with Arugula Aioli

Agreat pairing – Lamb sliders paired with The Wild One Cabernet Franc.

 Lamb Sliders with Arugula Aioli


  • 4 lbs. Lean Ground Lamb
  • 4 Garlic Cloves (minced)
  • 1 Red Onion (grated)
  • 2 Tablespoons fresh Oregano (chopped)
  • 3 Tablespoons Dijon Mustard
  • 1 ½ Tablespoon Kosher Salt
  • 1 heavy teaspoon Red Chili Flakes
  • 3 Yellow Onions (caramelized)
  • ½ lbs. Gorgonzola crumbles
  • 1 lbs. fresh Arugula
  • 4 Roma Tomatoes
  • 1 batch Arugula Aioli (recipe below)
  • 1 package Slider Buns

Directions: Start by mixing together lamb, garlic, red onion, oregano, Dijon, salt and chili flakes. Portion out the lamb into 2 ½” round balls. After all the lamb is portioned out, gently press each one to form a patty. Place in refrigerator and allow to rest about 10 minutes to firm up. Over a grill with a flame set to medium, cook each side about 3-4 minutes. Each side should be nicely browned and caramelized and the centers should be just about 155’F. Toast each slider bun top & bottom. Building the sliders… I start by applying aioli to both the top and bottom buns, then place the cooked patty on bottom bun and top with caramelized onions, Gorgonzola crumbles, a few leaves of arugula, a slice of tomato and finally the top bun. Enjoy with a nice glass of The Wild One Cab Franc.

Arugula Aioli


  • ½ cup pack Arugula
  • 1 cup Mayonnaise
  • Zest of ½ Lemon
  • Juice of 1 Lemon
  • 2 Garlic Cloves
  • Pinch of Salt & Pepper

Directions: Place all ingredients into food processor, pulse for a minute. Scrape down sides then pulse for an additional minute. Taste and adjust for salt if needed. Use on sandwiches or burgers, especially lamb sliders.

Chef Frank Magaña