Lamb Sliders

• 5 tablespoons olive oil
• 2 large shallots, minced
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1 pound ground lamb
• 1 teaspoon ground cumin
• 1 tablespoon ketchup
• 2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes
• 8 small hamburger or slider buns, such as King's Hawaiian, halved

1. Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
2. Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat.
3. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper.
4. Cook until the shallots are soft, 3 minutes.
5. Add the garlic and cook until aromatic, 30 seconds.
6. Remove the pan from the heat and cool slightly.
7. Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
8. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick.
9. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover.
10. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side.
11. Let the patties rest for 2 minutes.
12. Place the patties in the buns and serve.

olive oil, shallots, kosher salt, clove garlic, ground lamb, ground cumin, ketchup, swiss, hamburger

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lamb-sliders-recipe.html (may not work)