Lamb Sliders

Total Time:
1 hr 15 min
15 min
30 min
30 min

30 sliders

  • 1 pound ground lamb
  • 1 pound ground veal
  • Pinch of dry oregano
  • Salt and pepper
  • 3 red onions, julienned
  • 2 cups rice wine vinegar
  • 1 cup sugar
  • 10 black peppercorns
  • 4 dried bay leaves
  • 1 cup mayonnaise, such as Hellmann's
  • 1/4 cup cumin seeds, toasted and ground
  • 1/2 lemon, juiced
  • 30 brioche-style slider buns, toasted
  • 1 pound feta, crumbled
  • Combine the lamb, veal, oregano, salt and pepper in a large bowl and mix to incorporate. Form into thirty 2-ounce patties.

  • Place the onions in a heat-proof bowl. Combine the vinegar, sugar, peppercorns, bay leaves, 1/4 cup salt and 1 cup water in a saucepan and bring to a boil. Pour the pickling liquid over the onions and let sit for at least 30 minutes.

  • Combine the mayonnaise, cumin, lemon juice, salt and pepper in a small bowl and mix to incorporate.

  • To serve: Prepare an outdoor grill or grill pan to high heat.

  • Grill the sliders to desired doneness, about 4 minutes per side for medium. Spread the bottom of each bun with the cumin mayo; top with some onion, feta and a slider, add the top of the bun and skewer with a sandwich pick.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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