Lamb Sliders with Arugula Aioli

Ingredients:

• 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

Ingredients:

• 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