Grilled Lamb Burger Sliders and Cabbage Salsa
● By Lana Granfors
Why heat up the kitchen this summer? Get outside and fire up the grill for these great sliders and some poolside entertaining. They make the best appetizers or plan on them as a main entrée. There’s a twist in this salsa recipe…it’s made with shredded cabbage. Otherwise, pretty standard salsa ingredients. Basically, just replace the tomatoes for a huge head of cabbage and some radishes for extra crunch and some peperoncinis for flavor. A food processor is one way to go when making this salsa, but you can use a knife. It just takes a bit longer, but it lets you get the cabbage to the exact size you want. They will fly off the platter. Enjoy.
2 lbs good quality ground lamb
(can use beef if preferred)
2 T minced garlic
1 T steak seasoning
2 T chopped fresh oregano leaves
3 T red onion, chopped small
2 T whole-grain mustard
8 – 10 slider rolls/small buns, halved
2 tsp softened butter or margarine
1 ½ T olive oil
Cabbage Salsa, recipe below
8 frill picks
8 large pimento olives
Cabbage Salsa ingredients
1 small onion, sliced thin then chopped
1 medium head cabbage, shredded
1 carrot, shredded
4 radishes, sliced thin
1 – 2 sliced jalapenos, remove seeds, depending on heat desired (optional)
1 cup cilantro, chopped, more if desired
3 T garlic, minced
2 Peperoncini, chopped, reserve liquid
Juice of 2 limes
½ garlic powder
1 tsp salt
1 tsp pepper
Preparation for Burgers
1 | In mixing bowl add the ground lamb, minced garlic, seasoning, oregano, red onion and mustard. Mix the ingredients together gently. Do not overwork the meat as it will become tough. Form the mixture into mini burgers, approximately 2 ½ - 3 oz each, and put on a pan lined with waxed paper or parchment paper. Refrigerate for 5 – 10 minutes.
2 | Lightly spread buns with butter. Toast the buns on grill or in a large nonstick saute pan. Remove the rolls to a platter. Grill lamb burgers or add oil the sauté pan, and when the oil is hot add the lamb burgers. Allow the burgers to caramelize, so do not move or flip them. Either way, let them cook for about 3 to 5 minutes each side, depending on your desired doneness.
3 | To assemble: Put the roll bottoms down first, place the lamb burger on it and then top with a good serving of the Cabbage Salsa. Cover the burger with bun top and secure the roll with a frill pick skewered with an olive on top. Ready to enjoy!
Preparation for Cabbage Salsa
1 | Combine onion, cabbage, carrot and radishes and jalapenos. Mix together in a large bowl and set aside. Rinse the cilantro well and dry (I use a salad spinner). Chop and measure one packed cup, more if you like. Place in medium bowl. Add the minced garlic, peperoncini with reserved liquid, lime juice, garlic powder, salt, and pepper. Mix well. Add to cabbage bowl and toss until mixture is coated. Cover and refrigerate for 30 minutes.
Serves 8 to 10
Makes 6 Cups; Prep: 20 minutes; Total time: 20 minutes