Surf & Turf Sliders

closeup of surf and turf sliders on pretzel buns

Creamy clam spread gets melty and gooey from the warm lamb patties making for a delicious surf meets turf slider. Perfect for your next tailgating or Super Bowl party.

Prep Time 15

Cook Time 20

Total Time 35

Servings Sliders

Author Heather

Ingredients

For the Clam Spread:

16 oz red ale such as Rickard's Red
25 middleneck clams scrubbed
kosher salt to taste
black pepper to taste
2 tsp minced yellow onion
8 oz cream cheese room temperature
1 tsp Worcestershire sauce
¾ tsp sriracha sauce or other hot pepper sauce
⅛ tsp kosher salt
⅛ tsp black pepper

For the Lamb Burgers:

2 lbs ground lamb
2 tbsp yellow onion minced
1 tsp kosher salt
½ tsp black pepper
1 pinch crushed red pepper flakes
1 pinch smoked paprika
14 pretzel slider buns
½ cup arugula
¼ cup cornichons optional

Get Recipe Ingredients

Instructions

For the Clam Spread:

Add the beer to a large stockpot. Bring to a boil and add the clams and salt & pepper to taste. Cover and allow to steam for 5 minutes, or until the clams have opened. Remove the clams and allow to cool slightly.
Coarsely chop the clams and add to a medium bowl along with the cream cheese, onion, salt, pepper, Worcestershire sauce and sriracha. Stir with a rubber scraper, cover and refrigerate.

For the Lamb Patties:

In a medium bowl add the lambs, onion, salt, pepper, crushed red pepper and paprika. Use your hand to combine. Use a 1/3 cup measure to form measure the meat and make a patty and place on a parchment lined baking sheet. Refrigerate if not using immediately.
Heat a skillet, grill or grill pan over medium-high heat. Add the lamb patties and cook for 2-3 minutes per side, until just cooked through.
Toast the cut side of the slider buns under a broiler for 30 seconds or so, then spread a tablespoon of clam spread on the bun. Add a patty and a few arugula leaves. Use a long toothpick and spear a cornichon with it. Spear the slider and repeat with the remaining sliders. Serve immediately.

Nutrition