Special equipment: 8 frill picks
In mixing bowl add the ground lamb, minced garlic, Culhanes Spice Blend, oregano, red onion and mustard. Mix the ingredients together gently. Do not overwork the meat or it will become tough. Form the mixture into mini burgers, approximately 2 1/2 ounces each, and put on a pan lined with waxed paper or parchment paper. Refrigerate for 5 minutes.
Toast the buns in a large nonstick saute pan, griddle or cast iron pan over low heat. Remove the rolls to a platter. Add the oil to the pan, and when the oil is hot add the lamb burgers. The burgers must caramelize the fats, so do not flip or move them around in the pan. Let fry for about 3 to 5 minutes each side, depending on your desired doneness.
To assemble: Put the roll bottoms down first, then add a dollop of Curry Aioli. Top each roll with lettuce, tomato, lamb burger, shaved red onion. Add a dollop of Curry Aioli to the roll top and cover the burger. Secure the roll with a frill pick skewered with an olive on top!
Combine the onion powder, garlic powder, granulated garlic, black pepper, white pepper, kosher salt, allspice, mustard, basil, red pepper flakes and marjoram in a small bowl.
Add the lemon juice to a blender or mixing bowl, then add all the remaining ingredients. Blend together until the mixture becomes light yellow and fully mixed. Pour into a bowl, then cover and refrigerate to firm up and allow the flavors develop, about 15 minutes. Serve with lamb burger sliders or any other sandwich!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Olive Davis at Culhane's Irish Pub in Atlantic Beach FL