Are you a lamb fan? I’m gonna be honest with you, I’ve just stumbled upon my love for lamb. The husband is a big fan of all those exotic meats, while I, the one who grew up vegetarian, was a late bloomer when it came to adventurous foods. The first lamb recipe I ever made was Anne Burrel’s Seared Rack of Lamb with Pistachio Tapenade. (I was super brave, wasn’t I?) Well let me tell you it was absolutely delicious and it opened the door to the world of lamb for me. If you are new to lamb, the seared rack with fancy topping may be a little too demanding, but lamb sliders? You can totally handle lamb sliders. Plus the Greek flavors on these (mint pesto and herbed goat cheese) make it more approachable to someone who might be thinking twice about trying lamb.
Let’s start with the pesto. Add the mint, basil, olive oil, grated garlic, toasted pine nuts, lemon juice and a pinch of s&p (salt and pepper) to a food processor. Blend until everything begins to come together. Add in parmesan cheese and pulse a few times just to blend it in. Taste for more s&p.
I kept the seasoning for the sliders very simple: worcestershire sauce (I use it in all my burgers) and s&p. Let the lamb do all the talkin’. Use the slider buns you purchased as a guide for how big your sliders need to me. And keep in mind then shrink up slightly when they cook.
Sear the sliders in a preheated, non-stick pan with a spray of Pam. Your ideal serving temperature is medium, so they’ll need 3-4 minutes per side.
Now let’s build. First comes burger, then comes spoonful of pesto and a couple crumbles of herbed goat cheese.
- Non-stick cooking spray
- 2 lbs ground lamb
- 1 tablespoon worcestershire sauce
- 1 teaspoon smoked paprika
- ½ cup fresh basil
- ½ cup fresh mint
- 2 tablespoons toasted pine nuts
- ¼ cup extra virgin olive oil
- 2 teaspoon fresh lemon juice
- 1 tablespoon freshly grated parmesan cheese
- 2 tablespoons herb goat cheese
- 7 whole wheat slider buns
- For the pesto: add the mint, basil, olive oil, grated garlic, toasted pine nuts, lemon juice and a pinch of salt and pepper to a food processor. Blend until everything begins to come together. Add in parmesan cheese and pulse a few times just to combine. Taste for seasoning.
- In a large bowl, add ground lamb, worcestershire, salt and pepper. Mix to combine seasoning. Form slider patties based on the size of the slider buns.
- Spray a non-stick pan with oil spray. Preheat pan over medium-high heat. Cook the sliders, in batches, 3-4 minutes per side. Keep in a warm oven until all the batches are complete.
- Top each burger with a spoonful of pesto and some goat cheese (about 1 teaspoon each).