Colorado lamb stars on the grill in Middle Eastern sliders

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Colorado lamb is highly regarded around the world, and the state is third-ranked in the nation for sheep and lamb production with about 370,000 head. The following recipe was created by chef Jason Morse of the Douglas County School District.

 

Middle Eastern Lamb Sliders

1 pound ground lamb

1 1/2 cups bulgur wheat

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1 tablespoon mint, dried and crushed

1 tablespoon fresh Italian flatleaf parsley

1 small onion, grated or very finely chopped

8 slider buns, lightly grilled or toasted

1/2 cup hummus

4 leaves romaine lettuce

1/2 cucumber, peeled and sliced thin

2 Roma tomatoes, cut in 8 slices

1/2 cup goat cheese crumbled

 

Soak bulgur wheat in hot water for 10 minutes, drain well, and squeeze out excess water. In large stainless bowl mix lamb, bulgur wheat and seasonings and knead together. Add grated onion and mix well. Portion into approximately 2 1/2-ounce mini burgers, wrap and hold for cooking. Using an outdoor grill, cook the lamb sliders until desired temperature. Layer the toasted buns with hummus, lettuce, two tomato slices, two cucumber slices, 1 lamb slider and 1 tablespoon crumbled goat cheese. Serve with marinated Greek olives.

More Colorado recipes at coloradoagriculture.com