Prep/Total Time: 30 min.
1/2 cup mayonnaise
1 tablespoon maple syrup
1-1/2 teaspoons prepared mustard
1/2 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground lamb
1 medium onion, halved and sliced
2 tablespoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons balsamic vinegar
8 Hawaiian sweet rolls, halved
Fresh arugula, optional
In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties.
In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm.
In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.
1 slider: 400 calories, 27g fat (7g saturated fat), 51mg cholesterol, 564mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 15g protein.
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