Lamb Sliders With Plum Sauce

Makes 12

Adapted from Dominique Crenn. For added richness, Crenn garnishes these burgers with bone marrow, which takes a few days to prepare. As a substitute, top each patty with a thin slice of lardo before you bake them, if you like. The plum sauce and onions can be made ahead. Plum Sauce 10 dried pitted plums

(prunes) 2 to 4 perilla (shiso) leaves or 8 to 12 large mint leaves ½ teaspoon unseasoned

rice vinegar

Juice from 1 lemon, to taste 1 teaspoon Asian fish

sauce, to taste

Garnish 1 small Vidalia or other

sweet onion

1 to 2 teaspoons olive oil

Burger

2 pounds ground lamb 1 tablespoon chopped

fresh thyme 1 teaspoon chopped fresh

marjoram 1 teaspoon chopped fresh

oregano ½ teaspoon whole cumin seed, toasted then ground Kosher salt and black

pepper, to taste

2 tablespoons olive oil

4 tablespoons butter

1 clove garlic, halved

2 sprigs thyme 4 ounces crumbled feta cheese, French sheep feta preferred, about 1 cup 12 slider buns (about 2 inches in diameter)

For the plum sauce: Place the plums in a bowl; cover with warm water until they plump a bit, about 20 minutes. Drain, reserving soaking water. Chop the plums coarsely then place in a blender or mini food processor. Add perilla or mint leaves, vinegar and lemon juice. Add fish sauce to taste. Add reserved soaking water as needed as you process into a sauce with a consistency similar to barbecue sauce. The sauce can be made ahead and kept refrigerated; bring to room temperature before serving. Makes about ¾ cup.

For the onions: Preheat the oven to 425°. Slice onion in half lengthwise; trim root but leave it intact. Brush onion lightly with oil on all sides. Place, cut side down, in an ovenproof skillet over medium-high heat and sear until caramelized, about 5 minutes, then transfer the skillet to the oven. Roast until the onion is soft and tender, about 25 minutes. Cool, then slice the onion crosswise into half moons; set aside. The onions can be made ahead; reheat or serve at room temperature.

For the burgers: Meanwhile, reduce the oven heat to 350° and line a rimmed baking sheet with foil. Lightly combine the lamb, herbs, cumin, salt and pepper. Shape the mixture into 12 patties about 2½ ounces each and ½-inch thick.

Place a large skillet over medium-high to high heat and lightly coat with the oil. Add half the burgers and sear, adding half the butter, half the garlic and 1 sprig thyme to the skillet as you are searing. When the butter has melted, tilt the pan and baste the burgers, spooning the butter over the patty several times.

Flip the burgers and sear the other side, basting with the butter. When browned on both sides, remove the patties to the prepared baking sheet. Repeat with remaining burgers, butter, garlic and thyme.

Top each patty with feta and onions; place the baking sheet in the oven and bake for about 10 minutes, until the patties are cooked through.

Slather the buns with some of the plum sauce; add the patty. Serve with the remaining

plum sauce on the side.

Per patty: 201 calories, 14 g protein, 1 g carbohydrate, 15 g fat (7 g saturated), 63 mg cholesterol, 148 mg sodium, 0 g fiber.