Chef Paul Kirk Herbed Australian lamb sliders with spicy eggplant and basil-mint aioli

  • Prep time 0Min
  • Cook time 5Min
  • Technique Grill, Braise, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 4

Looking for delicious recipes for natural lamb? Check out our tasty recipe for Lamb Curry with Coconut Risotto from the experts at Australian Lamb.

Ingredients

1 ½ pounds Australian lamb leg, ground
¼ cup shallots, minced
1 ½ teaspoon rosemary, ground
1 tablespoon parsley, dried
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
12 potato rolls, split
basil-mint aïoli as needed
12 light and crispy spiced eggplant, slices
3 plum tomatoes, sliced (optional)
½ pound white cheddar, shredded

Basil-Mint Aïoli Ingredients:
Yield: 1 1/2 Cups
3 egg yolks
6 garlic cloves, large, pressed
6 basil leaves, chopped
6 mint sprigs, leaves only, chopped
1 tablespoon fresh lemon juice
1/3 teaspoon sea salt
1/4 teaspoon black pepper, finely ground
1 cup olive oil
Cayenne, as needed
Worcestershire sauce, as needed
3 tablespoons water, boiling

Light and Crispy Spiced Eggplant:
Yield: 12 servings
3 egg whites
6 tablespoons cornstarch
2 teaspoons sea salt
2 teaspoons chili powder
½ teaspoon oregano, dried
½ teaspoon garlic, granulated
½ teaspoon ginger, ground
½ teaspoon coriander, ground
½ teaspoon lemon zest
¼ teaspoon cinnamon, ground
¼ teaspoon cayenne
1 ¼ pounds eggplant, peeled and cut into 1/4-inch slices
Oil, as needed

Method

Combine lamb, shallot, rosemary, parsley, salt and pepper and form into 12 patties. Grill, broil or fry burgers 2-3 minutes, then flip and cook another 1 1/2 to 2 minutes for medium rare.

For the Basil-Mint Aïoli: Combine yolks, garlic, basil, mint, lemon juice, salt and pepper in a food processor and blend for 3 minutes. Dribble in oil to emulsify. Season to taste with cayenne and Worcestershire sauce. Finish with boiling water and reserve, refrigerated.

For the Light and Crispy Spiced Eggplant: Whisk egg whites until light and foamy, but not dry. Combine cornstarch, salt and spices and spread evenly on a large plate. Dip eggplant slices in egg white and then in spice mixture to coat. Deep fry in 350°F oil until crisp and golden, about 3-4 minutes. Drain on paper towels and reserve, warm.

Assembly: Spread bottom halves of rolls with aïoli, eggplant slice and tomato slice. Top each with burger, cheese and top rolls and serve, 3 per order.

Submitted by: Chef Paul Kirk, Righteous Urban Barbecue, New York, N.Y.