Lamb Sliders Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar and 0.5 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve (about 1–2 minutes).

Pour the hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature (~15–20 minutes), then cover and refrigerate for at least 30 minutes before serving (can be made up to 3 days ahead).

In a small bowl combine mayonnaise, minced chipotle peppers, lime juice, honey, smoked paprika and 0.25 tsp salt. Stir until smooth and taste; adjust heat/salt or add more lime if desired.

Cover and refrigerate until ready to assemble. Flavors meld after 15–30 minutes.

In a large bowl add ground lamb, finely minced shallot, minced garlic, chopped parsley, ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper. Gently combine with your hands until just mixed; avoid overworking the meat to keep patties tender.

Divide mixture into 8 equal portions (about 2 oz each). Shape each portion into a slightly wider-than-bun round patty, pressing a shallow dimple in the center of each to prevent doming during cooking.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbs olive oil. When hot and shimmering, add patties in a single layer without crowding (cook in batches if needed).

Cook patties 3–4 minutes per side for medium (internal temperature ~145°F / 63°C), flipping once. For medium-well add 1 minute per side. Do not press down on patties while cooking. Remove to a plate and let rest 3 minutes.

Split slider buns and lightly brush cut sides with melted butter.

Toast buns cut-side down in a skillet over medium heat or under a broiler until golden (30–90 seconds), watching carefully to avoid burning.

Spread about 1 tsp chipotle aioli on the bottom half of each bun.

Place a lamb patty on top of the aioli, then crumble about 0.5 oz goat cheese onto each patty (evenly distribute the 4 oz total across 8 sliders).

Top with a small handful of arugula and 2–3 slices of pickled red onion per slider (or to taste).

Spread a little more aioli on the top bun if desired, close the slider, and serve immediately.