Gridiron Grill: Lamb Sliders

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Chef Chris DeJohn from Centerplate shows us how to make Lamb Sliders.

with Caramelized Onions & Tomato Marmalade

Yield: 6 each
Portion Size: 3
Number Portions: 2

4 oz  Ground Lamb, Pork, Beef
0.126 oz  Garlic Cloves, minced
0.999 oz  Fresh Shallots, peeled and minced
0.063 oz  Thyme, chopped
0.063 oz  Cilantro Leaves, chopped
0.063 oz  Fresh Mint, chopped
0.125 tsp  Ground Cumin Spice
¼ tsp  Ground Coriander
¼ tsp  Fresh Ground Pepper
Chardonay Sea Salt, to taste
4 oz  Diced Onion
Salt and Black Pepper, to taste
½ tbl  Olive Oil
6  Slider Bun
Tomato Marmalade
½ tbl  Olive Oil
¼ oz  Peeled Garlic, minced
4 oz  Diced Onion
1.13 lb  Roam Tomato, quatered
½ tbl  Tomato Paste
¼ cup  Dark Brown Sugar
2 tbl   Red Wine Vinegar
2 tbl  Balsamic Vinegar
½ tbl  Orange, zested
½ each  88ct Orange
0.125 tsp  Ground Cloves
¼ tsp  Red Pepper Flakes
0.125 tsp  Ground Cinnamon
1  Bay Leaf
Sea Salt and Fresh Cracked Pepper
Place all the ingredients for the patties in a mixing bowl and combine well using your hands. Shape into about six
small sized patties not too thin, but not too thick either. Cover and refrigerate for about 30 minutes for the flavors
to combine.
Pre-heat the oven to 400F.
Remove the patties from the fridge and make about three holes each in the patties with your finger.
In a large oven proof non-stick skillet, heat the oil and add the onions. When the onions start to sizzle, arrange the
lamb patties on top of the onion bed without touching each other.
Bake in the oven for 6 minutes on one side. Turn the patties over, and stir the onion bed to make sure they
dont burn. If it shows the signs of burning, remove the onions from the pan after the first 6 minutes, and finish
caramelizing on stove top, when the patties finish cooking on the other side.
To serve, warm up the pita bread/buns in the oven, spread some spicy mayonnaise or a blended yogurt or chutney
of your choice, arrange the meat patties and top it with the caramelized onions. You can add some lettuce, tomato
etc to the burger as well.
Tomato Marmalade
In a saute pan, heat the olive over medium high heat oil. When the oil is hot, add the garlic and onions and saute
until the onions are translucent and the garlic is fragrant, about 3 minutes. Add the tomatoes and tomato paste
to the pan and cook for an additional 15 to 20 minutes, or until most of the moisture has been cooked out of
the tomatoes. Add the remaining ingredients and cook until the liquid is reduced by 2/3, about 10 to 12 minutes.
Remove the bay leaves and serve the marmalade in a heat-proof container either warm or room temperature.
Yield: a generous 2 cups

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