Lamb Sliders Recipe

Mix the meat

Place ground lamb in a large bowl. Add minced shallot, chopped parsley, chopped mint, minced garlic, Worcestershire sauce, salt and black pepper. Using your hands, gently combine until just incorporated — avoid overworking to keep patties tender. Cover and chill for 20–30 minutes to firm up for easier shaping.

Form patties

Divide the mixture into 8 equal portions (about 2 oz / 55–60 g each). Lightly pat each portion into a 2.75–3 inch wide, flat patty slightly wider than the slider bun and about 1/2 inch thick. Make a small shallow dimple in the center of each patty to prevent doming while cooking. Keep patties refrigerated until ready to grill.

Grill (robata or stovetop)

Preheat the robata grill or a heavy cast-iron skillet / grill pan over medium-high heat until very hot (about 5–7 minutes). Oil the grates or pan lightly with the neutral oil. Grill patties 2–3 minutes per side for medium-rare to medium (internal temp 135–145°F / 57–63°C). In the final 30–60 seconds of cooking, place small pieces or halved slices of cheddar on each patty and cover briefly to melt (use a lid or tent foil). Remove and let rest 2 minutes.

Heat a large nonstick or stainless pan over medium-low heat. Add butter and olive oil. Once butter is melted, add the thinly sliced onion and toss to coat. Cook slowly, stirring every 3–5 minutes for 20–25 minutes, until onions are deeply golden and soft. If onions begin to stick or brown too quickly, lower the heat. Stir in brown sugar, salt and red wine vinegar in the final 1–2 minutes to enhance color and flavor. Remove from heat and keep warm.

In a small bowl combine mayonnaise, lemon juice, chopped parsley, chopped mint, grated garlic, salt and pepper. Stir until smooth and taste; adjust lemon or salt as needed. Chill until assembly.

Butter the cut faces of the slider buns lightly. Toast on a hot griddle or pan for 30–60 seconds until golden and crisp. If using the robata, toast briefly over the grill.

Spread about 1 teaspoon of herb mayo on each bottom bun. Place a slice of tomato (or two thin slices) on the mayo, then set the cheddar-topped lamb patty on the tomato. Spoon 1–2 tablespoons of warm caramelized onions over the cheese, add a few microgreens or a small handful of arugula if using, then cap with the top bun.

Serve sliders immediately while patties and cheese are warm. Suggested: serve 2 sliders per person as an appetizer or 3–4 as a main course. Provide extra herb mayo and caramelized onions on the side.