lamb-beef sliders

Spiced Sliders with Date Ketchup

Serves 4.  This was from the May 2014 issue of Bon Appétit magazine and is a great combination of beef and lamb.  This makes more than enough date ketchup so you can use it for other places where a sweet ketchup would be tasty.  You can make the ketchup up to 5 days in advance, cover and chill.  Caramelize some onions for serving, and toast the slider buns, while you form and cook the sliders.

            Date Ketchup                                    

            1 Tbs. olive oil                         

            ½ small red onion, finely chopped        

            1 c. ketchup                                        

            1 c. Medjool dates, pitted, chopped     

            ½ c. pale lager beer                             

            2 Tbs. apple cider vinegar                    

            kosher salt                                           

            fresh ground pepper                             

            Sliders and Assembly                        

            ½ small red onion, finely chopped        

            2 garlic cloves, finely chopped  

            1 lb. ground lamb                                 

            8 oz. ground beef

            ¼ c. finely chopped fresh parsley

            1 tsp. ground coriander

            1 tsp. ground cumin

            ½ tsp. ground cinnamon

            ½ tsp. ground paprika

            kosher salt

            fresh ground pepper

            1 Tbs. vegetable oil

            12 slider buns, split, toasted

            Bibb lettuce, caramelized onions, and sliced feta cheese (for serving)

Date Ketchup:  Heat oil in a small saucepan over medium heat.  Cook onion, stirring occasionally, until beginning to brown, 5-8 minutes.  Add ketchup, dates, and beer; bring to a boil, reduce heat, and simmer, stirring occasionally and adding water as needed to prevent burning, until tick and slightly darkened, 20 – 25 minutes.

Remove pan from heat and stir in vinegar.  Let mixture cool slightly.  Purée in a blender, thinning with water if needed, until smooth; season with salt and pepper; let cool. 

Sliders and Assembly:  Using your hands, gently mix onion, garlic, lamb, beef, parsley, and spices in a large bowl; season with salt and pepper.  Form scant ¼-cupfuls of mixture into twelve 2” diameter patties.

Heat oil in a large skillet over medium-high heat.  Place patties in skillet and immediately reduced heat to medium.  Cook about 3 minutes per side for medium-rare.  Serve patties on buns with date ketchup, lettuce, caramelized onions, and feta.