BEEF & LAMB SLIDERS
with cornichon & caper sauce

This twist on the traditional slider features the juiciness of ground beef paired with the distinct flavor of lamb. The tangy cornichon and caper sauce adds a little zing.

PREP TIME 30 MINS

COOK TIME 15 MINS

SERVES 12

HEAT DIRECT 400ºF (204ºC)

COOKING SURFACE CAST IRON GRATE

INGREDIENTS

11⁄2lb (450g) 80% lean ground beef

1lb (680g) ground lamb

kosher salt and freshly ground black pepper

1 tbsp dried marjoram

for the sauce

6 cornichon pickles, coarsely chopped

4 tbsp coarsely chopped fresh flat-leaf parsley

1 tbsp drained capers

4 garlic cloves, peeled

1 tsp ground cayenne pepper

1⁄2 cup mayonnaise

2 tbsp whole grain mustard

to serve

12 slider buns

4oz (110g) paneer cheese, cut into 12 thick slices

2 large Roma tomatoes, thickly sliced

METHOD

1 To make the sauce, in a food processor, place cornichons, parsley, capers, and garlic, and pulse until finely chopped. Add cayenne, mayonnaise, and mustard, and pulse until blended.

2 In a large bowl, gently combine beef and lamb, and season well with salt and pepper. Add 2 tbsp of the cornichon and caper sauce to the meat, and gently mix. Form the mixture into 12 equally sized patties and make a slight indentation in the center of each with your thumb.

3 Preheat the grill to 400°F (204°C) using direct heat with a cast iron grate installed. Place the bun halves on the grate cut side down and grill for 1 minute. Transfer buns, cut side up, to a work surface, and spread the bottom half of each bun with a spoonful of the remaining cornichon and caper sauce.

4 Place the patties on the grate, close the lid, and grill until charred on the bottom, about 4 minutes. Flip the sliders and grill until the internal temperature reaches 155°F (68°C), about 4 minutes more. Transfer the burgers to the toasted buns and let rest for 5 minutes.

5 Place the paneer slices on the grate and grill until soft, about 2 minutes per side. Top the sliders with grilled paneer and sliced tomatoes. Serve immediately.