Lamb Sliders with Greens and Duck Egg Aioli and Pickled Radishes

This recipe from Chef Skylar Bush of Park Cafe uses spring garden mint and chives. It also uses spicy mustard greens and a duck egg aioli for a great take on a burger. The duck eggs are fresh from Wedge Oak Farm, the greens from Corner Springs Farm, the radishes from Old School Farm, all of which you can find at Richland Farmers Market every Saturday morning. The lamb is from Ladies of the Lamb, who you can find at the Nasvhille Farmers Market 6 days of the week. Skylar made this recipe at The Edible Kitchen at the Sunday Market April 2018

April 07, 2018

Ingredients

Quick Pickled Radish
  • 2/3 cup rice wine vinegar (Skylar used smoked vinegar)
  • 1/2 cup sugar
  • Thyme sprigs
  • Coarse salt
  • 10-15 medium sized radishes, sliced very thinly on a mandolin
Duck Egg Aioli
  • 1 duck egg yolk
  • 1/2 teaspoons lemon zest
  • 1 heaping teaspoon Dijon mustard
  • 3 teaspoons fresh lemon juice
  • 1 cup Neutral oil (grapeseed, flax seed, avocado or canola)
  • pinch salt
Shawarma Seasoning
  • 1/2 teaspoon ground cinnamon
  • scant 1/2 teaspoon cardamom
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • 2 tablespoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 pinches salt
Lamb Meatballs
  • 3 pounds grond lamb (Ladies of the Lamb)
  • salt and pepper
  • fresh chopped mint leaves and chives
  • 24 Mini hamburger buns
  • 3 cups Spring Red Giant Mustard Greens (Corner Spring Farm)

Preparation

1. To prepare the Quick Pickled Radishes, bring all ingredients except the radishes to boil in a saucepan. Pour liquid over radishes in a bowl, let sit for 30 minutes. Best used within a few hours. Can be kept in refreigerator for up to 3 days. 

2. To prepare Aioli, place egg yolk, lemon juice, lemon zest, mustard and salt in a blender (or large bowl). Belnd well. Add small drops of oil a little at a time, blending (or whisking) well. When emusified, add oil in a slow steady stream and blend until creamy and thick. 

3. To prepare Shawarma Seasoning, combine all ingredients and mix well. 

4. To prepare Lamb Meatballs, combine ground lamb, 2 tablespoons Shawarma seasonsing, mint and chives. Mix well. Form into 24 patties or sliders, cook 3 minutes on each side. Place on small buns with Duck Egg Aioli, greens, and Pickled Radishes. Yield: 24 sliders

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Ingredients

Quick Pickled Radish
  • 2/3 cup rice wine vinegar (Skylar used smoked vinegar)
  • 1/2 cup sugar
  • Thyme sprigs
  • Coarse salt
  • 10-15 medium sized radishes, sliced very thinly on a mandolin
Duck Egg Aioli
  • 1 duck egg yolk
  • 1/2 teaspoons lemon zest
  • 1 heaping teaspoon Dijon mustard
  • 3 teaspoons fresh lemon juice
  • 1 cup Neutral oil (grapeseed, flax seed, avocado or canola)
  • pinch salt
Shawarma Seasoning
  • 1/2 teaspoon ground cinnamon
  • scant 1/2 teaspoon cardamom
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • 2 tablespoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 pinches salt
Lamb Meatballs
  • 3 pounds grond lamb (Ladies of the Lamb)
  • salt and pepper
  • fresh chopped mint leaves and chives
  • 24 Mini hamburger buns
  • 3 cups Spring Red Giant Mustard Greens (Corner Spring Farm)
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