Lamb Sliders Recipe

Make patty mix

In a large bowl combine ground lamb, breadcrumbs, egg, minced shallot, garlic, chopped parsley, cumin, smoked paprika, kosher salt and black pepper. Mix gently with your hands or a fork until just combined—do not overwork or patties will be dense.

Form patties

Divide mixture into 8 equal portions (about 2 oz each). Shape each into a small round patty about 2.5–3 inches wide and 3/4 inch thick. Make a slight dimple in the center of each patty with your thumb to reduce doming while cooking.

Cook patties

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add patties in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side for medium (internal temperature ~145°F/63°C), adjusting time for thinner patties or desired doneness. Transfer cooked patties to a plate and tent lightly with foil to rest for 5 minutes.

Toast slider buns cut-side down in the skillet for 30–45 seconds until lightly browned, or toast in a 350°F oven for 5 minutes.

Caramelize onions

In a separate large skillet, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 10–12 minutes until softened and golden — reduce heat if browning too quickly.

Add spinach

Add baby spinach to the skillet with the onions in batches if necessary, stirring until wilted (2–3 minutes). Stir in red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook another 1 minute to let the flavors meld. Remove from heat and keep warm.

Soften and season

Place goat cheese in a small bowl and stir in 1 teaspoon milk or cream to loosen to a spreadable consistency. Fold in lemon zest (if using) and 1/8 teaspoon black pepper. Taste and adjust; keep at room temperature until assembly.

Prep potatoes

Using a mandoline or sharp knife, slice potatoes very thinly (about 1/16 inch) for crisp chips. Place slices in a bowl of cold water and soak 10 minutes to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

Fry chips

Heat 2 cups neutral oil in a heavy pot or Dutch oven to 350°F (175°C). Fry potato slices in batches, stirring gently, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a paper towel–lined tray. Immediately season with 1 teaspoon kosher salt and 1/2 teaspoon smoked paprika (if using).

If you prefer baking, toss slices lightly with 1 tablespoon oil, spread in a single layer on parchment-lined baking sheets and bake at 400°F (200°C) for 12–18 minutes, flipping halfway, until golden and crisp.

Assemble sliders

Spread a thin layer of the softened goat cheese on the bottom half of each toasted bun. Top with a warm lamb patty, a spoonful of sautéed onions and spinach, and a small handful of arugula or microgreens if using. Finish with the top bun and secure with a toothpick if desired.

Serve

Arrange sliders on a platter alongside homemade chips and lemon wedges. Serve immediately while patties and chips are hot.