Build a better burger with this simple lamb and pancetta slider recipe from Chef Kevin Humphreys of Spur Restaurant & Bar in Jackson Hole, Wyoming.
¼ cup all-purpose flour
¼ cup chopped fresh parsley leaves
1 large onion, chopped
1 clove garlic, chopped
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon cumin
2 teaspoons turmeric
½ teaspoon coriander
1 pound ground lamb
8 slices pancetta (approximately ¼-inch thick)
8 potato slider buns
1 jar ale mustard
8 tablespoons chopped sun-dried tomatoes
In a medium-sized bowl, combine flour, parsley, onion, garlic, salt, pepper and spices. Add lamb mix together with a wooden spoon or hands, until just combined (do not over mix).
In a small bowl, beat the eggs, and then add to the meat. Combine and form into 8 patties.
On an oiled grill, cook each patty until golden brown and crispy, about 1–4 minutes on each side. While lamb patties are cooking, fry pancetta in a pan until crispy. Remove the burgers from the grill and top with pancetta. Slather each bun with an ale-spiked mustard and 1 tablespoon of chopped sun-dried tomatoes. Serves 4.
Gauchezco 2009 Plata Malbec (Mendoza): “Resist the automatic beer-with-burger reflex with this dish,” suggests Humphreys. “Instead, swap in this big-fruit, but earthy, Malbec. You’ll be happy you did.”