Spiced Lamb Sliders with Romesco Sauce
Romesco sauce, a roasted red pepper puree that is thickened with almonds, has nearly endless uses. Here we stirred it onto mini lamb burgers, but it’s also fantastic mixed into pasta dishes or dolloped into soups or stews, so consider making a double batch so you’ll have some on hand (the sauce can be frozen for up to 1 month). If you can’t find mini pita pockets, buy full-size pita breads and quarter them.
- For the romesco sauce:
- 8 oz. (250 g) jarred roasted red bell peppers, drained
- 1 ripe plum tomato, quartered
- 1 slice day-old white bread, torn into pieces
- 1/3 cup (1 1/2 oz./45 g) raw almonds
- 2 garlic cloves
- 1 Tbs. red wine vinegar
- 1/4 cup (2 fl. oz./60 ml) olive oil
- Kosher salt and freshly ground pepper
1 lb. (500 g) ground lamb
- 3 Tbs. chopped fresh flat-leaf parsley
- 2 fresh mint leaves, chopped, plus more leaves for serving
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/8 tsp. ground cinnamon
- 10 mini pita pockets, split
To make the romesco sauce, combine the roasted peppers, tomato, bread, almonds, garlic and vinegar in a food processor. Pulse until the mixture is uniformly finely chopped, using a spatula to scrape down the sides of the bowl as needed. With the machine running, drizzle in the olive oil and process to combine. Season with salt and pepper and set aside.
Prepare a medium-hot fire in a grill.
In a large bowl, combine the lamb, parsley, chopped mint, cumin, coriander and cinnamon. Form into 10 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the patties on the grate directly over the heat and grill, turning once, until medium-rare, about 3 minutes per side.
Slide the patties into the pitas and fill with a mint leaf and romesco sauce. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)