• ¾ tsp. black pepper, freshly ground
• 2 T Dijon mustard
• 2 tsp. rosemary, minced fresh
• 3 T onion, minced
• 2 tsp. garlic, minced fresh
• 1 T balsamic vinegar
• 1½ tsp. salt
• 1½ lb. ground lamb, or substitute beef
In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 24 portions, about 1 heaping tablespoon each. Shape into patties, about 2 inches in diameter.
Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 minutes per side. Makes 24 burgers.
• ¾ cup mayonnaise, or use ? cup mayonnaise and ? cup plain yogurt
• 1½ tsp. whole grain mustard
• 1 T garlic, minced fresh
Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.
Mini Rosemary Buns
• ½ cup whole milk
• 1 T salted butter
• 2 T sugar
• ½ tsp. salt
• One ¼-oz. package active dry yeast
• ? cup warm (105° to 115° F) water
• 1 egg, whisked
• 2 tsp. fresh rosemary, very finely minced
• 2 cloves garlic, minced
• 2 T Parmesan cheese, freshly grated
• 2½ cups all-purpose flour more as needed for kneading the dough
• Egg Wash (see recipe below)
In a small saucepan, bring the milk just up to a simmer, remove from heat, and stir in the butter, sugar, and salt. Stir to dissolve the sugar and salt, let cool to lukewarm, and pour into a large mixing bowl.
Meanwhile, in a small bowl, dissolve the yeast in the warm water, then add to the milk mixture. Stir in the egg, rosemary, garlic, and cheese. Mix in as much flour as needed to make a smooth moist dough.
On a clean, lightly floured surface, knead the dough until smooth. Transfer to a large oiled bowl; turn dough over to oil the top. Cover with a non-fuzzy kitchen towel and let rise in a warm place until doubled, about 1½ hours.
Punch down and roll the dough into a log, 2 inches in diameter. Cut the log into quarters, then each quarter into 6 equal pieces. Roll into balls, then shape into 2-inch diameter disks. Lay out disks on a greased baking sheet, cover lightly with a towel, and let rise until almost doubled, about 20 to 30 minutes.
Meanwhile, preheat an oven to 375° F. Brush the tops of the buns lightly with Egg Wash. Bake the buns for about 9 to 12 minutes, until golden brown and cooked through.
If made ahead, cool thoroughly, then wrap in a plastic bag, and store at room temperature for up to 2 days. Makes 24 mini buns.
• 1 egg
• 1 T water
In a small bowl, whisk the ingredients together.
Putting It All Together
If the buns are not freshly made, you may want to serve the buns warm. Wrap them in aluminum foil and reheat in a 375° F oven.
To serve, split the buns and spread with the mayonnaise mixture. Place the patties on buns and top with onions and arugula as desired. Close the burgers and secure with picks. Makes 24 sliders.
From Sips & Apps Classic and Contemporary Recipes for Cocktails and Appetizers by Kathy Casey, courtesy of Chronicle Books, .