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Open Faced Lamb Slider

Open Faced Lamb Slider
Recipe Date:
October 28, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Olive oil (1 for bread, 1 for burger)
  • 2/3 lb Ground lamb, made into 2 oval shaped patties
  • 1/2 tsp Cracked black pepper
  • 1/4 tsp Kosher salt
  • 2 1 inch slices of sourdough or French bread
  • For the shaved onion and celery root
  • 1 bulb celery root, peeled and cleaned sliced very thin on a mandolin and then slice again
  • 1/2 yellow onion, sliced very thin on a mandoline
  • 1 Meyer lemon, juice of
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

For the burger:

Turn a grill on to high heat.   Season the lamb with salt, pepper.  Once the grill is hot drizzle the lamb patties with the olive oil, carefully place the lamb on the grill. Cook the patties on one side for 3-4 minutes or until they are a dark golden brown. Carefully flip over and turn the heat to low.  Cook the patties for an additional 5-10 minutes or desired temperature.  Drizzle the bread with olive oil and then grill the bread on the grill on both sides until golden brown.  Place crostini on a serving plate, top with the burger, and then top the burger with the onion and celery root.  Serve immediately.  


For the shaved onion and celery root,  mint tarragon sauce:

Toss all ingredients and let sit for 1/2 hour.