Lamb Sliders

Total Time:
35 min
10 min
5 min
20 min

8 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

Place a grill pan over medium-low heat or preheat a gas or charcoal grill.

Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.

Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.

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    6 Reviews
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    Delish! I've used this recipe numerous times.
    Excellent!! Like the others said, the entire family loved it. This one goes in the recipe collection.
    Really good. As the other reviewers, I tweaked the recipe to fit my pantry, but found it full of color and flavor. I'll make this again.
    So glad I tried this! The whole family ate this up. Just had onion so used that instead of shallot but the flavor is out of this world! Definitely putting this at the top of my side dish list.
    This is the best I've ever had. Tweaked it a little to fit my pantry but YUMMY!!! Thank you, Rachael!! LOVE YOU!
    This is such a great alternative to a mayo based potato salid. Took it to Easter BBQ and everyone loved it. I don't like chiles all that much, so I subed Red Pepper Flakes instead. I know its the same thing, but I can manage the heat from the pepper flakes, but didn't want to risk the fresh chile.
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