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Lamb and Mushroom Sliders

Funky Lamb and Mushroom Sliders

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Sliders! The ultimate way to eat more than one burger and not feel guilty.

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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The Patties
500 g cold lamb mince*
¼ C (60 ml) sunflower oil for shallow frying
salt and pepper

The Mayo
a generous knob of butter
1 Tbsp (15ml) garlic, finely chopped
2 rosemary sprigs, picked and finely chopped
a squeeze of lemon
salt and pepper
3 Tbsp (45 ml) homemade or good quality mayonnaise

The Mushrooms
a generous knob of butter
a big handful of diced interesting mushrooms (king oyster, shimeji, shiitake or porcini)
salt and pepper

The Rolls and Toppings
4 pretzel or cocktail rolls
100 g goat’s cheese, sliced
4 slices of white cheddar
handful of wild rocket
salt and pepper

*Ask your butcher for a decent amount of fat in the mince, it helps bind the meat without having to add eggs or breadcrumbs.

The Patties (part 1)
Measure your cold mince out into 125 g portions and shape into balls. Be firm but try not to overwork the meat. Place the balls on a flat surface and gently press them flat with the palm of your hand into patties. Once you’ve got 4 patties that are a little bigger than your rolls, you can pop then onto a plate. Cover with cling film and let them rest in the fridge until it’s time to cook.

The Mayo
In a medium frying pan over a medium heat, melt the knob of butter and add the garlic. Fry until the garlic begins to brown and then add the rosemary. Fry for another minute then remove from the heat. Strain the garlic and rosemary from the butter. Let it cool and stir the mix into the mayonnaise. Use the strained butter to butter the rolls.

The Mushrooms
In a large frying pan over a medium-high heat, melt the knob of butter and heat until it begins to foam. Add the mushrooms and cook for 3-4 minutes until the mushrooms are browned.

The Rolls
Butter the rolls with the butter left over from frying the garlic and rosemary. Place the buttered rolls face down into a large frying pan over a medium heat. Cook until the rolls are golden and toasty.

The Patties (part 2)
Remove the patties from the fridge and season with salt and pepper. In a large cast iron pan or frying pan, heat the sunflower oil over a high heat until it just barely begins to smoke. Gently lay the patties in and let them fall away from you to avoid splashing oil in your direction. Cook the burgers for one minute a side, then flip over gently. Repeat this process for 4-5 minutes depending on how you like your burger cooked. We like a medium cooked burger with a pink interior. Make sure you turn every minute as this will ensure you build up a crunchy caramelised crust. Once your burgers are cooked, remove them from the heat and place onto a baking tray. Top with goat’s cheese and finish with a slice of cheddar. Just before you assemble the burgers you can use your oven grill to melt the cheese.

Assembly
This the most important part so make sure you’ve got all your elements ready to go. Pop the cheese topped burgers in the oven with the grill on full to melt the cheese. Give the toasted rolls a generous coating of mayo and layer some rocket on the base roll. Place the oozy cheese patties on the rolls and top with mushrooms. Pop the tops on and enjoy!