Recipe courtesy of Chris Fischer and Amy Schumer

Lamb Sliders with Feta Cheese

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When we filmed this episode, we didn't have slider buns, so we used a glass to punch out little rounds from larger bulky rolls. For god's sake, this is a pandemic--if you're missing an ingredient, make do, use what you've got, be creative, substitute. Our show and these recipes are meant to inspire you to cook, to have fun while you do it and make it an activity you can do as a family. We are lucky to be safe, isolated and comfortable during this time and it is our simple hope that you see how we have chosen to spend our time and try it out for yourself. Make toast. Sorry, make a single piece of toast. That's it. Now put something on it and you just made a crostini. But I digress.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 16 sliders
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Pickled Onions:


  1. Preheat the oven to 400 degrees F.
  2. Heat some olive oil in a medium pan over high heat, add the onion and saute until translucent and cooked through, about 4 minutes. Let cool.
  3. Mix the onions and some salt into the ground lamb using your hands, then scoop up small rounds of the mixture and form into 16 patties.
  4. Heat a large ovenproof saute pan over high heat. Add a thin coating of olive oil and when it begins to smoke, add the lamb burgers. Working in batches if necessary, cook the burgers, pressing them down occasionally with a spatula, until sizzling and brown on the bottoms, about 3 minutes. Flip the burgers, transfer to the oven and cook on the second side for another 3 minutes.
  5. In a small bowl, mix together the feta, mayonnaise and 1 tablespoon olive oil. Chop up some of the Pickled Onions if using and mix into the feta mixture.
  6. Lay out the slider bun bottoms and top each with a lamb burger. Spoon the feta topping over each and top with more Pickled Onions if you'd like. Top with the bun tops and enjoy warm if possible. 

Pickled Onions:

  1. Bring a pot of water to a boil and season well with salt. Prepare an ice water bath.
  2. Blanch the onions in the boiling water, then drain and refresh in the ice water. Drain well.
  3. Put the vinegar in a bowl and dissolve 1 tablespoon of salt in it. Add the onions and mix well. Allow the pickle to stand for at least 1 hour before using.

Cook’s Note

If making the pickled onions, blanching the onions before you add them to the vinegar makes the onions absorb the vinegar quickly and makes for a more mellow pickle. The onions, which are great on sandwiches and salads as well as with raw and barely cooked fish, will keep in the refrigerator for at least a month.

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