Lamb Sliders


8 sliders
2 tablespoons olive oil, plus 3 tablespoonsolive oil5
2 large shallots, mincedshallot(s), large2
¾ teaspoon kosher salt, plus ½ teaspoonkosher salt1 ¼
¼ teaspoon freshly ground black pepper, plus ¼ teaspoonfreshly ground black pepper½
1 clove garlic, mincedgarlic clove1
1 teaspoon ground cuminground cumin1
1 tablespoon ketchupketchup1
1 pound ground lambground lamb1
2 ounces Swiss or Gruyere cheese, cut into 8 (½-inch) cubesgruyere cheese2
8 small hamburger or slider buns, such as King's Hawaiian, halvedslider buns8


Place a grill pan over medium-low heat or preheat a gas or charcoal grill.

In a 8-inch, non-stick skillet, heat 2 tablespoons oil over medium-high heat. Add the shallots, salt and pepper. Cook until soft, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Remove the pan from the heat and cool slightly.

In a medium bowl, combine the shallot mixture, cumin, ketchup, lamb, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form the mixtureinto 8 patties each 2 1/2 inches in diameter and about 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill for 5 to 6 minutes each side until cooked through. Let the patties rest for 2 minutes. Place the patties in the buns and serve.
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