Karl’s Lamb Sliders

The Mercury News had a recipe for turkey sliders this week. Sliders are mini-burgers about two to three inches across. Jan decided she wanted some for dinner. I had some left over lamb from Sunday’s dinner, so I suggested using it for the sliders. While it was not quite what she wanted, she agreed, if I would make fresh buns.

Karl’s Lamb Sliders

Karl’s Lamb Slidersv

I am adapting the meat recipe that I posted this Sunday, so that it produces the correct number of small burgers for this meal. I am posting the slider bun recipe separately, because—while they may be used as slider buns—they would also make good dinner rolls.

Karl’s Lamb Sliders


¾ lbs. ground lamb
½ cup yellow onion, finely diced
¼ cup celery, finely diced
¼ cup pistachios, roasted and ground
¼ cup parsley, finely chopped
1½ Tbs. fresh mint, finely chopped
1½ Tbs. cilantro, finely chopped
1 egg
1 Tbs. olive oil
2 Tbs. Panko (bread crumbs)
1 Tbs. Ras el Hanout
¼ tsp. Kosher salt
2 Tbs. warm water
Pinch baking soda

12 slider rolls
12 thin slices of small tomatoes
12 thin slices of small sweet onion
12 pieces of lettuce torn into 3 inch pieces
Your favorite burger condiments


1. Put the ground lamb, onion, celery, pistachios, parsley, mint, cilantro, egg, olive oil, Panko, Ras el Hanout, salt, in a medium sized bowl

2. Dissolve the baking soda in the warm water and add it to the bowl.

Tip: The warm water insures an even distribution of the baking soda. It also helps to warm the lamb fat a bit making the meat easier to mix.

3. Use your (clean) hands to mix the ingredients in the bowl well.

4. Refrigerate the mixture for about 15 minutes.

5. Form the meat mixture into 12 equal balls and them flatten them to about 2 inch patties.

6. In a large sauté pan, fry the burger six at a time, for about two to three minutes per side over a medium high heat.

Tip: After you fry the burger on the first side, flip them over and press them down with the turner until they are about two and a half inches in diameter. Do not overcook the burgers. You want them to be crispy on the outside, but still just a little pink on the inside.

7. Slice the slider rolls in half, like a hamburger bun.

8. Build the sliders in the kitchen to present as a main dish. You may also present the buns, burgers, and fixings, so that your diners may build them as they chose.

0. Serve with Karl’s Colorful Coleslaw and baked french fries.



Filed under Lamb, Main Dishes

2 responses to “Karl’s Lamb Sliders

  1. Pingback: Karl’s Rosemary Slider Buns / Dinner Rolls | Jabberwocky Stew

  2. Yum. I love lamb. And who doesn’t love a great burger?? Last weekend I actually made my first round of lamb meatballs :)… they came out delish! Lamb is a fun change up to ground beef and buffalo for me.

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