Slap Fries? Srirachannaise? Viblanco's heavily spiced oven fries just sound like a party, and in fact they do taste just exactly the way they sound! And as for daisyt13's feta and cumin-topped lamb sliders, well, they simply demand to be held in one hand while you sip your beer with the other (this is pub food, after all). A marvelous -- and marvelously delicious -- meal that, as always, comes together in just about an hour. Cheers!
Makes 6 sliders
1/2 cup mayonnaise
2 teaspoons ground cumin, more or less, to taste
1 pound ground lamb
Salt and freshly ground pepper
Olive oil, as needed
6 thick slices Greek feta cheese
Red onion, thinly slice, to taste
6 mini or "slider" buns
1. Preheat cast-iron pan over medium-high heat.
2. Combine the mayonnaise and ground cumin in a bowl and set aside.
3. Season lamb with salt (not too much since the feta cheese might be salty) and pepper and shape into 6 mini patties. Brush each of the patties with a little olive oil and cook to your desired temperature, about 2-3 minutes each side for medium-rare depending on thickness, turning once.
4. While the lamb is cooking on one side of the cast iron pan, place the buns on the other side of the pan to toast.
5. To assemble the sliders, spread the cumin mayonnaise on the bottom buns. Arrange the lamb patties on top and place a slice of feta cheese on top and garnish with red onions. Serve with extra crispy french fries.
4 medium potatoes (yellow or red)
1 pound ground lamb
6 thick slices of Greek feta
6 slider buns
We bet you've already got mayonnaise, sriracha, onion, cumin, turmeric, chili powder, coriander, mustard powder, dried oregano, salt, pepper, and olive oil. No? You'll be needing those, too! (Plus they're super handy for lots of things, we promise.)
1. Whip up the two flavored mayos (cumin and sriracha) and set them in the fridge.
2. Slice the potatoes, season them up, and place them in the oven to roast.
3. Season your ground lamb, form patties, and heat a cast iron skillet.
4. Cook the patties to your desired degree of doneness, and assemble the burgers. Pull out those slap fries and serve with the flavored mayo on the side. Toast to the many good things to come in 2013! Alternatively, toast to simply getting dinner on the table -- that's always a celebration-worthy achievement. Salute!
First photo by James Ransom, second by Joseph De Leo