-
1
In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard.
-
2
Mix the ingredients together gently.
-
3
Do not overwork the meat or it will become tough.
-
4
Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper.
-
5
Refrigerate for 5 minutes.
-
6
Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat.
-
7
Remove the rolls to a platter.
-
8
Add the oil to the pan, and when the oil is hot add the lamb burgers.
-
9
The burgers must caramelize the fats, so do not flip or move them around in the pan.
-
10
Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
-
11
To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli.
-
12
Top each roll with lettuce, tomato, lamb burger, shaved red onion.
-
13
Add a dollop of Curry Aioli to the roll top and cover the burger.
-
14
Secure the roll with a frill pick skewered with an olive on top!
-
15
Culhane's Spice Blend:
-
16
Combine the onion powder, garlic powder, granulated garlic, black pepper, white pepper, kosher salt, allspice, mustard, basil, red pepper flakes and marjoram in a small bowl.
-
17
Curry Aoili:
-
18
Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients.
-
19
Blend together until the mixture becomes light yellow and fully mixed.
-
20
Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes.
-
21
Serve with lamb burger sliders or any other sandwich!
