Recipe courtesy of Slainte Irish Pub and Restaurant

Lamb Sliders

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 1 hr 30 min
  • Yield: 30 sliders
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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


Special equipment:
30 sandwich picks
  1. Combine the lamb, veal, oregano, salt and pepper in a large bowl and mix to incorporate. Form into thirty 2-ounce patties.
  2. 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.
  3. Combine the mayonnaise, cumin, lemon juice, salt and pepper in a small bowl and mix to incorporate.
  4. To serve: Prepare an outdoor grill or grill pan to high heat.
  5. 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.