My husband loves this recipe for mini lamb burgers. They're great for a light dinner or a hearty appetizer. Ground lamb makes really flavorful sliders, but you can use ground beef if you prefer. —Evelyn Rothwell, Los Angeles, California
Ingredients:
1/2 cup mayonnaise
1 tablespoon maple syrup
1-1/2 teaspoons prepared mustard
1/2 cup crumbled gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground lamb
1 medium onion, halved and sliced
2 tablespoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons balsamic vinegar
8 hawaiian sweet rolls, halved
fresh arugula, optional
Directions:
In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties.
In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm.
In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.
