Cab Franc “Wild One” Lamb Slider with Arugula Aioli
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
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.
- 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