Name: Lamb Sliders
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 1 serving
Ingredients: 2 1/2 pounds ground lamb; Kosher salt and ground black pepper; 4 cups canned diced tomatoes; 2 cups chopped cabbage; 3/4 cup white balsamic vinegar; 1/2 cup diced red pepper; 1/2 cup brown sugar; 1/4 cup chopped white onion; 1/4 cup red vinegar; 2 teaspoons horseradish; 2 teaspoons brown mustard seeds; 2 teaspoons yellow mustard seeds; Handful kale leaves; Oil, for deep-frying; Kosher salt and ground black pepper; 1 red onion, thinly sliced; Buttermilk and all-purpose flour, for dredging; Kosher salt and ground black pepper; 12 ounces stout, preferably Guinness; 1 cup white balsamic vinegar; 3 1/2 ounces brown mustard seeds; 3 1/2 ounces yellow mustard seeds; 1 tablespoon sea salt; 1 tablespoon ground black pepper; 1/4 tablespoon ground allspice; 1/4 tablespoon habanero chile powder; 1/4 tablespoon ground cinnamon; 1/4 tablespoon ground cloves; 1/4 tablespoon grated nutmeg; 2 slider buns

Directions

Special equipment:

a deep-fryer

For the lamb patties: Form the lamb into 10 patties, then sprinkle with salt and pepper. Grill the patties until the desired doneness.
For the tomato relish: Add the tomatoes, cabbage, balsamic vinegar, red pepper, brown sugar, white onion, red vinegar, horseradish, brown and yellow mustard seeds to a pot to simmer. Let reduce by a quarter, then puree. Let cool.
For the crispy kale: Add the kale leaves to fryer at 350 degrees F for 2 minutes, then sprinkle with salt and pepper and set aside.
For the crispy onion straws: Submerge the onion in the buttermilk, then dredge in flour and deep-fry until lightly crispy. Sprinkle with salt and pepper.
For the stout mustard: Combine the stout, balsamic vinegar, brown and yellow mustard seeds, salt, pepper, allspice, chile powder, cinnamon, cloves and nutmeg and let sit at room temperature for 3 weeks. Emulsify to the desired thickness. Place in a cooler for 3 weeks to mature.
Toast the slider buns. Spread the stout mustard on the bun bottoms, then top with the kale, a lamb patty and a spoon of tomato relish. Melt the Cheddar on top, then top with the crispy onion straws and the bun tops.