Lamb Sliders with Fennel Slaw
1/4 cup salt-packed capers, rinsed
1 cup mayonnaise
6 Tbsp extra virgin olive oil, divided
1 tsp finely grated lemon zest
6 Tbsp fresh lemon juice
1 tsp Dijon mustard
2 cloves garlic, finely grated
1 1/2lb ground lamb
3 celery stalks, thinly sliced on the diagonal
1/2 fennel bulb, thinly sliced, plus 1/4 cup chopped fennel fronds (if desired)
1/4 large sweet onion, sliced
2 tsp crushed dried mint, or 1 tsp fresh mint, finely diced
Sea salt and freshly cracked black pepper to taste
- Place capers in a small bowl of warm water. Let soak 20 minutes, then drain, rinse, and pat dry. Coarsely chop. Whisk capers, mayonnaise, 2 tbsp olive oil, lemon zest, 3 Tbsp lemon juice, mustard, and garlic together in a bowl. Season to taste with salt and pepper.
- Shape lamb patties into small rectangles, about 1/2″ thick, and season with salt. Let sit at room temperature for 30 minutes.
- In a large, cast iron skillet, heat 2 Tbsp extra virgin olive oil over medium heat. Add sliders, and cook, working in batches if needed, until all sliders are browned, about 3-5 minutes. Flip sliders, and cook until browned on second side, about 3-4 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if desired), onion,remaining 3 Tbsp lemon juice, mint, and remaining 2 Tbsp olive oil in a medium bowl to make ‘slaw. Season to taste with salt and pepper. Top Croccantini with slaw, then add sliders and drizzle with aioli. Serve immediately, and enjoy.