Lamb sliders

Tuesday is the perfect day for a lamb slider. You know you need it. It is  a reward for surviving Monday and a boost for the rest of the week. Because there’s little a lamb slider can’t do to cheer you up.

Makes 10 small portions.

Slider :

A-

60g cooked baby potatoes, riced

220g bread flour

10g soft brown sugar

1 pinch of fine salt

B-

Combine these -

40g butter, cooked until browned. COOL.

180ml cold low fat milk

1 tsp instant yeast

Lamb patty :

300g minced lamb

4 tbsp chickpea, mashed or mashed potatoes if chickpea is not available

1 pinch cumin, toasted

50g blue cheese

C-
Fresh shitake, stalk removed

Prepare a lined tray.

To make the sliders, combine wet ingredients to dry ingredients.

Knead for 10 minutes until dough is elastic.

Leave to rise until doubled in bulk.

Make out 10 equal portions and roll into mini buns.

Leave to rise on the lined tray until it is almost double in bulk.

Brush the top of the risen bun with melted butter.

Bake in a preheated oven at 200C for 17 minutes.

Cool buns.

To make patties, combine patty ingredients.

Make out 10 portions and roll into balls.

Chill.

To cook, dust with rice flour and pan fry on a non stick pan on medium until both sides are browned.

Rest patty for 5 minutes.

Use the remaining fat and fry shitake mushroom, 1 for each burger.

Finally! Assemble burger with preferred sauce ( I used hummus ), patty, pickles, mushroom between halved buns.

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