With the 4th of July in a few days, summer cookouts are already in full swing. I am fortunate to have friends who take potluck events like barbecues pretty seriously. Standard burgers and hotdogs will not do. Careful coordination and planning via email ensures the right amount of sides, salads and desserts are on offer. Everyone enjoys a warm evening spent grazing on all the homemade dishes at the table, and a recipe exchange is an absolute must after one of these gatherings.
Wanting to bring something new and exciting to the next barbecue, I have been experimenting with burgers putting a twist on the classic patty. I mixed ground lamb with cumin and paprika to create grilled lamb sliders with a Mediterranean flair. I spread the buns with hummus and layered the burgers with slow roasted tomatoes and crumbled goat cheese. The result was burgers with bold personality that still managed to let the flavor of the lamb shine through.
Makes 6 small burgers
1 pound ground lamb
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
6 slider buns, split
1/4 cup hummus
1/2 cup slow roasted tomatoes
1/4 cup goat cheese, crumbled
Place the ground lamb in a large bowl. Using a fork, break up the lamb and stir in the cumin, paprika, salt and pepper. Divide the lamb into 6 equal portions and form into patties about 1/2-inch thick.
Heat a gas or charcoal grill on medium high heat. Grill the burgers 4 minutes per side until cooked through.
To assemble the burgers, spread the cut sides of the buns with hummus. Place lettuce and then a patty on the bottom of each bun and top with slow roasted tomatoes and goat cheese. Serve immediately.