Th Rockies Home Opener is Friday! The Colorado Chefs Association shows us how to take ballpark food and step it up a notch! Chef Aran Essig and Apprentice Jessica Rosales presented some delicious Colorado Lamb Sliders and gave us the recipe!
Colorado Lamb Sliders with Vegetable Relish
Lamb Slider Patties: Yields 1 dozen sliders
2 LB Colorado Ground Lamb
4 Oz Yellow Onion Small Dice
1 TBS Garlic Chopped
2 Oz Sundried Tomato Chopped
2 TBS Fresh Parsley Chopped
4 Oz Feta Cheese Crumbled
1 tsp Fresh Oregano Chopped
½ tsp Cracked Black Pepper
1 tsp Kosher Salt
Buns/Toppings
1 Dozen Slider Buns
4 Oz Butter
2 TBS Pesto
3 each Roma Tomatoes
2 Oz Fresh Spinach
4 Oz Chevre Cheese
- Sauté the Yellow Onion and garlic. Chill
- Combine all ingredients together in a large bowl.
- Form into 2.75 oz Patties
- Cook to 155 degrees
- Serve with Vegetable Relish, Fresh Sliced Tomato, Chevre Cheese, Spinach on Slider Buns toasted with Pesto Butter
Vegetable Relish
Yields 1 Lb of Relish
3 Oz Red Onion
3 Oz Celery
3 Oz Cucumber
2 Oz Bell Pepper
2 Oz Carrot
2 Oz Zucchini
2 Oz Yellow Squash
1/3 cup Salt
1 cup Tarragon Vinegar
1 cup Sugar
3 each Garlic Cloves
1 Tsp Mustard Seed
1/2 Tsp Turmeric
1 oz Fresh Dill
- Wash and Small Dice all the vegetables.
- Allow to sit in refrigeration overnight.
- Rinse thoroughly and press out any water.
- Bring vinegar, sugar, garlic, mustard seed, and turmeric to a boil in a stainless steel pot.
- Add the diced vegetables and heat just till mixture returns to a boil. Remove from heat, add dill.
- Allow vegetables to chill overnight in the liquid.
- Strain and served chilled.