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Sliders, those little mini burgers that are all the rage in bars these days, can tend to be a bit dry since their size makes them easy to overcook. Here's a recipe from Chef Happy Hatab at Barcelona in Norwalk that switches them up by using a blend of lamb and pork instead of beef. Spices like curry and cumin lend an exotic flavor to these baby burgers, roasted garlic adds depth, and the red wine provides a zippy juiciness.
Be sure to plan ahead. The meat mixture needs two days to "cure" in the refrigerator and another night or at least several hours after the patties are formed. The mustard can also be made in advance, perfect for a cocktail party.
Lamb Sliders with Grape Mustard (makes 40 sliders)5 lb ground lamb1 lb ground pork1 onion minced1 bulb garlic roasted and puréed (Note: to roast garlic, peel off outer layers, leaving skin of cloves intact, cut a 1/4 inch off the top of the bulb and place in an oven-proof dish. Drizzle exposed part of bulb with about a teaspoon of olive oil, cover, and roast at 400 degrees for 45-60 minutes. Cloves will pop out for easy mashing).½ cup kosher salt1 table spoon smoked paprika sweet1 table spoon Cumin ground1 table spoon sugar1 teaspoon madras curry¼ cup red wine1 tablespoon chili powder1 bunch chopped cilantro Combine all ingredients in a non-reactive container and refrigerate for at least two days.Place ground meat in mixer and whip with a paddle attachment for two minute. Place meat back in refrigerator to set up again (it will become loose when it comes to room temperature so you need to refrigerate it until it feels firm again). Scoop approximately 2 oz. portions to form wide patties. Lay them out on a sheet pan and refrigerate, unwrapped, overnight. Grill on med high heat and finish patties on the top shelf of the grill. For the mustard:1 cup fresh white seedless grapes1 cup white raisins1 cup white wine½ cup sugar1 minced onion6 cloves roasted garlic1-tablespoon whole grain mustard1 table mustard powderSauté onion and garlic with a small amount of oil in a wide lippped sauté pan over medium high heat until soft. Add whole grapes, raisins, and mustard powder, reduce heat to medium, and continue to cook for 5 minutes. Add white wine sugar, vinegar, and whole grain mustard and continue to cook for 30 minutes until mixture reaches a thick consistency. Mash with a fork and transfer mustard to a plastic container, cover tightly, and refrigerate to cool and until ready to use. Assembly:Split and grill small dinner roll (or slider roll, now commonly available in supermarkets). Spread 1 tablespoon grape mustard on bottom of the roll, top with pattie and garnish with fresh cilantro sprigs and sliced, raw, red onion if desired.
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