These cheeky lamb sliders are fun to make and of course can be scaled up for bigger burgers or down further for mini canapé bites.
Spiced lamb burgers, mq-0+
mini baps, roast garlic and mint by Tim Maddams
Ingredients
- 500g standard bread dough (fermented)
- 150g bread flour
- 150g plain white flour
- 2 teaspoons fast acting dried yeast
- 200ml warm water
- 1/2 teaspoon salt
- 1 whole bulb of garlic
Method
Mix all the ingredients together and kneed the dough until smooth and elastic, around 4 or 5 minutes should do, shape into a ball and place in an oiled bowl and cover with cling film. Allow to prove for an hour on your ESSE stove top or so somewhere warm.
Shape the dough into squash ball sized balls and place on a lightly floured tray, press them down lightly to flatten a little and leave to prove again, once doubled in size, spray with water and place inside your hot oven for 10 mins or until golden brown and cooked through, they should feel light to the touch. Place on a cooling rack to cool.
Mean while, drizzle the garlic bulb in olive oil, season and wrap in foil, place in a moderate oven to bake for an hour or so. Remove form the oven and allow to cool.
For the burgers
Ingredients
- 500g minced lean lamb, or mutton
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli flakes
- 1 teaspoon nigella seeds
- Salt, pepper
- 1 handful of washed and picked mint leaves
Method
Mix the mince with the spices and season well, cook off a small amount to test the seasoning. Shape into small burger shapes, starting with a gob stopper sized ball and flattening it out, place on a plate and refrigerate until needed.
Cook the burgers straight on the top of your ESSE cooker or on a griddle pan and rest them for a few minutes before placing inside the mini buns, add a few mint leaves and squeeze out a little of the roasted garlic form the bulb and spread a little of this onto each burger, serve and enjoy.
