Beef and Lamb Baseball Sliders

Yield : 24 mini burgers

Ingredients

Beef:

• 2lbs. of ground medium beef (900g)
• 1 teaspoon Ancho chili powder (5ml)
• Salt and pepper to taste
• ½ cup Gorgonzola cheese (125ml)
• 12 mini hamburger buns
• Olive oil for brushing
• Garnish with onion and sprouts (optional)

Lamb:

• 2lbs. ground lamb (900g)
• Zest of two lemons
• 1 teaspoon ground cumin (5ml)
• 2 tablespoons chopped parsley stems removed (30ml)
• 1 tablespoon chopped oil soaked sun dried tomatoes, roughly chopped (15ml)
• 2 teaspoons minced garlic (10ml)
• 1 cup goat cheese crumbled (250ml)
• Pepper to taste
• 12 mini hamburger buns
• Olive oil for brushing
• Garnish with olive tapenade and fresh Arugula leaves (optional)

Directions

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.
2. Using a light touch, make 24 ¼ inch patties. Try to make the rounds equal in diameter and thickness.
3. Divide the cheese into 12 portions and place in the center of 12 of the beef patties.
4. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.
5. Drizzle oil on both sides of the patties and season salt and pepper.
6. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.
7. Repeat the above procedure for making the patties, but substitute with goat cheese.
8. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.
9. Drizzle patties with oil.
10. Preheat barbeque to medium high heat 375°F (190°C). Oil the grill to prevent sticking.
11. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.
12. Remove burgers from grill.
13. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired.
14. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.