Lamb Sliders with Gruyere Pimento Cheese

The choice of ingredients here is what transforms a would-be basic slider into a standout dish. Opting for ground lamb instead of beef offers a more complex and earthy flavor that plays well with the nutty quality of the gruyere.

Ingredients

Serves 8

Pimento Cheese Ingredients

½ cup shredded Gruyere cheese
½ cup shredded white cheddar cheese
4 ounces cream cheese
¼ cup mayonnaise
1 jar (4 ounces) pimentos, drained
1 teaspoon smoked paprika
2 dash hot sauce

Lamb Slider Ingredients

1 pound ground lamb
1 tablespoon kosher salt
2 tablespoons butter
8 brioche slider buns
8 leaves bibb lettuce, washed and dried
2 ounces bacon fat or (1 tablespoon canola oil and 1 tablespoon butter)
Flat leaf parsley for garnish

What You'll Need

The Short Order™

Precision Sear Griddle

Coming soon

Directions

Step 1: Make the pimento cheese

In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika, and hot sauce. Process until blended. Remove to a bowl and refrigerate until serving. Can be made and stored in the refrigerator ahead of time.

Preheat the griddle to 425°F.

Step 2: Make the lamb sliders

Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.

Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes. Remove to a platter. Add one piece of lettuce to the bottom of the buns, grilled side up. Set aside.

Add bacon fat to the griddle and spread evenly. Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare. Remove to a plate and let rest for 5 minutes.

Place each burger on top of the lettuce on buns.

Using a small scoop, add pimento cheese to the top of each burger. Place the top of the bun, grilled side down and slightly askew. Garnish with flat leaf parsley.