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Restaurants›McCracken’s Irish Pub›Lamb Sliders Recipe

Lamb Sliders Recipe

Name: McCracken’s Irish Pubs LAMB SLIDERS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 lb ground lamb; 2 tbsp finely chopped shallot (or small yellow onion); 1 tbsp fresh parsley, finely chopped; 1 tsp fresh mint, finely chopped; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tsp neutral oil (for pan); 1 cup yellow or sweet onion, thinly sliced (about 1 medium); 1 tbs unsalted butter; 1 tsp olive oil; 1 tsp brown sugar (light or dark); 0.5 tsp balsamic vinegar; 0.125 tsp salt; 0.125 tsp black pepper; 2 each mini slider buns (split and lightly toasted) or small dinner rolls; 1 tsp whole grain mustard; 0.25 cup baby arugula or microgreens (optional); 0.5 tsp olive oil (for toasting buns)

Inspired by McCracken’s Irish Pub

Time40m

Serves2

Two sliders topped with brown sugar-caramelized onions and whole grain mustard

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Ingredients

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Lamb Patties

1/2 lb ground lamb

2 tbsp finely chopped shallot (or small yellow onion)

1 tbsp fresh parsley, finely chopped

1 tsp fresh mint, finely chopped

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 tsp neutral oil (for pan)

Caramelized Onions

1 cup yellow or sweet onion, thinly sliced (about 1 medium)

1 tbs Unsalted butter

1 tsp olive oil

1 tsp brown sugar (light or dark)

1/2 tsp Aged balsamic vinegar

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Garnish

2 each mini slider buns (split and lightly toasted) or small dinner rolls

1 tsp whole grain mustard

1/4 cup baby arugula or microgreens (optional)

1/2 tsp olive oil (for toasting buns)

Method

Lamb Patties

Mix

In a medium bowl, combine the ground lamb, finely chopped shallot, parsley, mint, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a fork until ingredients are evenly distributed — avoid overworking the meat to keep patties tender.

Form

Divide the mixture into two equal portions. Shape each portion into a round patty about 2.5–3 inches (6–7 cm) in diameter and roughly 1/2 inch (1.2 cm) thick. Make a very slight indentation in the center of each patty with your thumb to help them cook evenly and resist doming.

Cook

Heat a skillet (cast-iron preferred) over medium-high heat. Add 1 teaspoon neutral oil and swirl to coat. When the pan is hot and shimmering, add the patties, leaving space between them. Cook for 3–4 minutes per side for medium (adjust 2–3 minutes for medium-rare or 4–5 minutes for medium-well), turning once. Do not press down on the patties. Internal temperature target: 145°F (63°C) for medium, or adjust to preference. Remove cooked patties to a plate and tent loosely with foil to rest for 5 minutes.

Caramelized Onions

Prepare

While patties rest (or before cooking patties if preferred), heat a small skillet over medium-low heat. Add the butter and olive oil and let the butter melt.

Caramelize

Add the thinly sliced onion to the skillet and stir to coat in butter/oil. Sprinkle with 1/8 tsp salt. Cook slowly over medium-low to medium heat, stirring every 2–3 minutes to prevent burning. After about 8–12 minutes the onions will soften and start to brown at the edges.

Sweeten & Finish

When the onions have reached a deep golden color (about 12–18 minutes total, depending on heat and pan), sprinkle the brown sugar over them and stir to combine. Cook another 1–2 minutes, then add the balsamic vinegar and stir to deglaze the pan and concentrate flavors. Season with 1/8 tsp black pepper. Remove from heat and keep warm.

Assembly & Garnish

Toast Buns

Lightly brush the cut sides of the slider buns with 1/2 teaspoon olive oil. Toast in a skillet over medium heat or under a broiler for 1–2 minutes until lightly golden. Monitor closely to avoid burning.

Spread Mustard

Spread 1/2 teaspoon of whole grain mustard on the bottom half of each toasted bun, reserving the remaining half teaspoon for the other bun if preferred.

Assemble

Place one lamb patty on each mustard-smeared bottom bun. Top each patty with a generous spoonful (about 1–2 tablespoons) of the warm brown sugar–caramelized onions. Add a small handful of baby arugula or microgreens if using, then cap with the top bun.

Serve

Serve the two lamb sliders immediately while patties and onions are warm. Provide extra whole grain mustard on the side if desired.