Lamb Sliders

Lamb Sliders with Spinach: Seasoned with Hatch Chiles

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Lamb Sliders

Tonight The Farmer and I sat out on the porch and enjoyed these juicy and lean Lamb Sliders, seasoned with Hatch Chile salsa and Spinach coated in a Tangerine Hatch Chile dressing.  It was a one of those evenings with a soft cool breeze, and these tasty sliders were the perfect supper for the two of us.

American Lamb Tour

I was inspired by a tour hosted by the American Lamb Board  in conjunction with  the International Food Bloggers Conference in Sacramento, CA. last week.  We drove out to Dixon, Ca. to meet Ryan Mahoney,  a sheep rancher and family man who told us all about how lambs are raised as we drove through acres of agriculture.  We saw sheep and other crops, including olive trees, sunflowers, Sudan grass, and cattle.

California agriculture tour at IFBC

Here I am with my friend Nancy of  A Communal Table. Be sure to check out her blog sometime!

Later in the day we met Don Watson, a lamb producer who sells directly to chefs in the finest restraurants of Napa Valley and northern California.  He demonstrated how to cut up a lamb, and discussed the various cuts and parts of the lamb that can be used in specific recipes.  When I think of lamb,  I usually think of lamb chops or leg of lamb.  I was surprised to learn that some of the nicest cuts of lamb often go into ground lamb because there isn’t a large market for those cuts here in the United States.

cutting up a lamb

Don Watson sells his custom lambs to fine restaurants. A farmer and a culinarian! Looking on is Elise Bauer of Simply Recipes.

As I was shopping for groceries today,  I was more interested than usual in the various cuts of lamb that were available.   They had some beautiful ground lamb patties, so I decided we would have lamb sliders for dinner!  There are lots of lamb patty recipes online, but one that caught my eye wasa an Emeril Lagasse version called Cumin and Chili Lamb Burgers.  Chili?  Great idea!   I have some Hatch Chile products to use!Hatch Chile salsa and powder from Melissa's Produce

Get Ready for Hatch Chiles!

Melissa’s Produce sent me a box of Hatch Chile products to try,  in anticipation of the 2016 Hatch Chile season.  Hatch Chiles are grown in New Mexico, and each year Melissa’s has roasting events at grocery stores across the country.   During the rest of the year, there are dried chiles, powdered dried chiles, bottled Hatch chile salsa,  and a no-added-sugar sauce made with tangerines and Hatch chiles  by my friend Erika — you’ve met her here before – remember her amazing NotKetchup?!

Here is  the Garlic Crusted Scallops with Berry Slaw  – I introduced you to Erika with that recipe!

Tangerine and Hatch Chile Not Ketcup glazed shirmp

You Need NotKetchup In Your Life

Last night I used Erika’s Tangerine and Hatch Chile NotKetchup (made with Melissa’s Hatch chiles) to glaze some shrimp and served them over a Caesar salad.  The sweet/tart flavor of the citrus with the mild chile was perfect on the shrimp -just enough kick!  I love that there is no added sugar in the sauce.  Want some?  Here is the link to order Tangerine Hatch Chile NotKetchup! 

Making the Lamb Sliders

Tonight I added Melissa’s Hatch Chile salsa to the ground lamb and mixed it in,  along with some frozen roasted corn.   When the patties were almost done, I seasoned them with salt and pepper and topped them with just a little grated Mexican cheese.

Lamb Patties with Hatch Chile salsa and cornWhile the lamb was cooking,  I made a dressing with the Tangerine and Hatch Chile Not Ketchup, mayonnaise,   Melissa’s Hatch Chile powder, and lemon juice.  I coated a bowl full of fresh baby spinach leaves with the dressing, and heaped the spinach on top of the lamb patties.  The perfect Friday night supper!Lamb Sliders topped with Spinach

Those lamb patties were juicy, tender, and lean with wonderful flavor punctuated by the Hatch chile.   Crunchy spinach on the sliders was  dressed with a little sweetness and the same little punch from the chile.

 

Hatch Chile Season Begins!

While I was in the store this afternoon I actually found some Melissa’s fresh Hatch Chile’s from New Mexico!  Never heard of Hatch Chiles?  “This chile variety was developed at the New Mexico State University. The name “Hatch Chile” comes from the region where it is grown. Chiles grown outside of the Hatch Valley are known as New Mexico Chiles.” – Melissa’s Produce

Melissa's fresh Hatch chiles

You won’t want to miss your chance to get some fresh roasted Hatch Chiles this season!   The closest locations to our ranch are:

Cardiff Seaside Market
2087 San Elijo Ave.
Cardiff by the Sea CA 92007
760-753-5445
August 14 – 11:00a – 3:00p

Gelson’s Markets – Del Mar
2707 Via De La Valle
Del Mar, CA 92014
858-481-9300
September 10 – 11:00am – 3:00pm

Gelson’s Markets – La Costa/Carlsbad
7660 El Camino Real
Carlsbad, CA 92009
760-632-7511
September 10 – 11:00am – 3:00pm

Here is a list of dates and places across the USA where Melissa’s will be roasting!

Check for the one closest to you!

Want the Recipe for the Lamb Sliders?

Until then,  you can still use Melissa’s Hatch Chile salsa and chile powder to make these sliders!  Be sure to order some Tangerine and Hatch Chile Not Ketchup for the spinach dressing too!

Lamb and Spinach Sliders with Hatch Chiles and Corn
 
Author: 
Recipe type: Appetizer or Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Juicy and tender Lamb Sliders with just a little kick! Hatch Chile salsa and corn make these extra special, topped with cheese and a citrusy spinach salad.
Ingredients
  • 1 pound ground lamb
  • ¾ cup Melissa's Hatch Chile salsa
  • ½ cup frozen roasted corn kernals
  • ½ cup grated Mexican cheese
  • salt and pepper to taste
  • 3 cups baby spinach leaves
  • 6-8 slider buns
  • for the dressing:
  • 3 tablespoons mayonnaise
  • 3 teaspoons Melissa's Hatch chile powder
  • 2 tablespoons Tangerine and Hatch Chile Not Ketchup
  • 1 teaspoon lemon juice
Instructions
  1. Mix the salsa and corn into the ground lamb until well incorporated into the meat.
  2. Form each patty with about ½ cup of the meat mixture.
  3. In a skillet or on the grill, cook the lamb patties one one side until browned.
  4. Turn the patties over and cook to desired doneness.
  5. Season as desired with salt and pepper.
  6. Top with 1 tablespoon of grated cheese.
  7. Toast or grill the slider buns.
  8. For the salad, toss the baby spinach leaves with the dressing.
  9. Place one patty on each bun and top with spinach salad.

Disclosure:   Melissa’s Produce sent me a care package of Hatch Chile products with a request that I post a recipe and announce the schedule for Hatch Chile roastings.  Melissa’s Produce works with many of my blogger friends, and I’m delighted to help them out too!   All opinions are mine.

I attended International Food Bloggers Conference at a discounted rate for bloggers who agree to write three posts about the conference.  This is the first of three posts.  I would have written about the conference anyway.  

Pin this image to your Pinterest Boards for Lamb,  Hatch Chile,  Burgers or Sliders, Appetizers.

Lamb Sliders collage

 

 

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10 Comments

  1. It was so good to see you again Mimi! And those sliders look wonderful! I might be a lamb convert now, after tasting some at the reception on Friday.

  2. These sound and look like something I would totally enjoy! I love lamb. Funny that I don’t think to use it very often!

  3. Hatch chilies are the best. That’s one of the things I miss about my Dallas neighborhood. The local grocer roasted them out in the parking lot and we could smell the aroma for miles.

    • There are instructions for roasting them at home on Melissa’s Produce website. The stores that host roastings in San Diego county are in the more affluent areas — not near our farm — so I haven’t experienced that aroma. Might be worth the drive over to the coast!

  4. Pingback: Quick and Easy Lamb Sliders on Foccacia Squares - Mimi Avocado

  5. Pingback: Downtown Sacramento: Walking Distance Restaurants at IFBC - Mimi Avocado

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