Okay, Im just going to toot my own horn for a minute (toot toooottt..tooot). This meal is DIVINE. This was my very first grilling with lamb (I used my Traeger wood pellet grill) and it turned out even better than I could have hoped for. It seems super gourmet, unique and will definitely impress your dinner guests, but the best part? You can have it ready and on the table in less than an hour!
These sliders were inspired from a dinner we had this week at the cutest Spanish tapas restaurant, Adventura, in Ann Arbor, that our friends took us to while we were in town. I’d been trying to come
up with a good birthday dinner to cook for Gavin. I wanted to think of something new, that I hadn’t made before and I was struggling with coming up with anything at all. Once I tasted these burgers I knew thats what was on the agenda to create for the menu this weekend.
On the sliders I did use sheep’s milk, so although these are still completely grain free, they are not paleo. For me personally, I’ve found that raw goat and sheep milk don’t bother me like processed milk from cows do; however, if you want to create these and make them dairy free, I would suggest using the Kite Hill almond milk cream cheese spread in place of the cheese (this can be found at Whole Foods and most other health food stores). None of my local stores in Midland carry Kite Hill products, so I wasn’t able to try it out this time, but I know it would make a great substitute!
You’ll most likely have a good amount of the compote left over, it makes a great spread for anything. I’m not lying when I say, ANYTHING. or maybe I’m partial because I just love figs. Throw it on some coconut milk yogurt with some grain free granola for a scrumptious snack, or it can be bottled and given away as a holiday gift. It should last in the refrigerator for about 3 weeks to a month.
Lamb Burger Sliders with Sweet Fig Compote
Recipe makes 8-10 sliders
For the sliders:
- 2 lbs ground lamb*
- 1/2 Tsp sea salt
- 1/2 Tsp garlic powder
- 1/4 Tsp cracked black pepper
- 1/4 lb thinly sliced Cypress Farms Lamp Chopper*
- or Kite Hill Almond Cream Cheese for Dairy Free Option
- I found the Lamb Chopper at my local cheese store, I know they carry it at Whole Foods but if it’s unavailable to you and you would like to find something similar, ask for a sheep’s cheese that it mild, creamy and will melt on a burger.
*I purchased the lamb I used from my local meat market, Lalondes. It’s not something they have on display but all I had to do was ask and they were happy to go get some for me. So if you’re not sure if your local market has it available, just ask! Chances are they do they do, it’s just not out on display.
For the Sweet Fig Compote: (Can be made ahead of time and stored in fridge 3-4 weeks)
- 1 cup dried figs, quartered
- 1.5 cups water
- 1 TBS. chia seeds
- 2TBS Lemon Juice
- 3/4 Cup Maple Sugar
- 1/2 Tsp Vanilla Extract
- Mixed Greens or Arugula
- Drizzle of Mayo, I prefer Sir Kensington’s brand or homemade
- Prepare the Fig Compote (this can be prepared ahead of time and put in the fridge until ready to use)
- place quartered figs, water and sugar into a sauce pan on medium heat.
- Cover and let simmer for 5 minutes.
- Turn off heat and add chia seeds, lemon, juice, and vanilla
- Leave and let cool, there should be some water left in the pot but the chia seeds should absorb a lot of it.
- Pour mixture into food processor or high speed blender (I used my Vitamix)
- Refrigerate until ready to use
- Form burgers into about 10 thin, patties (about palm size or slightly larger).
- Start Grill (I used my Traeger wood pellet smoker/grill and set it to high, which varies from 425-450 degrees)
- season and let rest at room temperature for up to an hour but no less than 45 minutes.
- I think these burgers are best served medium, so I cooked them for 4 minutes on each side. You can adjust the time depending on your desired doneness
- After the burgers have cooked for 8 minutes total, place a slice of cheese on top of each and let cook for one additional minute, just to melt the cheese
- plate on top of mixed greens, add a dollop of the compote to the top and drizzle with just a little bit of mayo.
- ENJOY! and don’t forget to post, tag and hashtag your INSTA pics @HoBoWellness #HoBoWellness