Squid Ink Mini Burger Recipe

Make dough

In a large bowl or stand mixer fitted with a dough hook, whisk together the flour, instant yeast, sugar, and salt. In a small bowl combine warm milk, egg, and warm water; whisk in squid ink until evenly black. Add the wet mixture to the dry ingredients and mix on low until a shaggy dough forms (2–3 minutes). Add softened butter a tablespoon at a time and continue mixing 4–6 minutes until the dough is smooth, elastic and slightly tacky. If dough is very sticky, add up to 1–2 tbs flour; if too dry, add 1 tsp warm water.

First rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–75 minutes.

Shape buns

Punch the dough down gently and divide into 8 equal pieces for mini buns (about 40–45 g each). Shape each piece into a tight round and place on a parchment-lined baking sheet about 1" apart. Cover loosely and let rest 30–40 minutes until puffy.

Bake

Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle sesame seeds if using. Bake 12–15 minutes until the tops are set and the bottoms sound hollow. Remove to a rack and cool completely before slicing in half horizontally.

Mix patties

In a bowl combine ground lamb, minced shallot, garlic, panko, squid ink, half an egg (beat one egg and use half; reserve remainder for another use), chopped parsley, crushed fennel seeds, salt and pepper. Mix gently with your hands or a fork until just combined — do not overwork or the patties will become dense. Divide mixture into 8 equal portions and gently form into small patties slightly wider than the buns (about 2–2.5" diameter). Press a slight dimple in the center of each patty to prevent puffing.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add olive oil. When shimmering, add patties in a single layer (cook in batches if needed). Sear 2–3 minutes per side for medium-rare to medium (internal temp ~130–140°F / 54–60°C). Adjust time 1–2 minutes each side for desired doneness. Remove patties to a rack and let rest 3–4 minutes.

Pickle onions

Place thinly sliced red onion in a small bowl. Heat white wine vinegar, water and sugar just until sugar dissolves. Pour hot pickling liquid over onions and let cool to room temperature, then refrigerate for at least 15 minutes (can be made several hours ahead).

Make aioli

In a small bowl whisk together mayonnaise, lemon zest, lemon juice, grated garlic, salt and pepper until smooth. Taste and adjust lemon or salt to preference. Refrigerate until assembly.

Warm the buns briefly by toasting or in a low oven. Heat a skillet over medium and melt butter; toast cut bun faces briefly until golden (about 30–60 seconds).

Spread about 1 teaspoon of lemon aioli on the bottom half of each bun. Place a warm squid ink lamb patty on the aioli, top with a small pinch of pickled red onion (about 1 teaspoon), and a small handful of baby arugula or microgreens. Crown with the top bun and repeat for remaining sliders.

Serve immediately with lemon wedges on the side. Optionally offer extra aioli for dipping.