Lamb Sliders with Rosemary & Mint

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Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Yum. You know how I love miniature food. Don’t ask me why, but I do. Most of the time, I’d rather nibble on a bunch of different things than have one big meal. These sliders combine all the traditional seasonings that go so well with lamb—rosemary, mint, garlic—in one tiny burger that’s packed with flavor.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Freshly fried sliders, waiting for their buns

I know they’re on almost every bar menu these days, but just in case you don’t know, a slider is just a little thing. (In fact, they’re so popular, that there was a selection of slider buns in the bread aisle at my local grocery store.) Here’s a slider bun, next to a teaspoon, for comparison.


Lamb Sliders with Rosemary & Mint at The Hungry Mouse

I used fresh mint from my front garden.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

My front garden is basically a giant mint patch (can you say, “mint julep?”). I was super excited to see that my rose bush—the only other thing up there—finally decided to push out its first flower of the season!

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

This recipe has a fair amount of rosemary and mint in it—without being overpowering. For garlic lovers, by all means, toss in another clove if you like.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

One green onion gives the sliders the right amount of subtle onion flavor.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Finish the sliders with a few thin slices of creamy, salty feta for a fresh tang.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Feta cheese

Lamb Sliders with Rosemary & Mint

1 lb. ground lamb
kosher salt
freshly cracked black pepper
1 tsp. fresh mint, minced
1 tsp. fresh rosemary, minced
1 clove garlic, mashed
1 green onion, minced
olive oil

slider buns (or a long loaf of crusty French bread cut into small wedges)
feta

Makes 6-8 sliders, depending on how big you make your patties

Make the lamb mixture

Grab your ground lamb.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Put it in a large bowl. Sprinkle with kosher salt and freshly cracked black pepper to taste.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Toss in the minced rosemary and mint.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Add the mashed garlic.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Toss in the chopped green onion.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

With your hands, gently mix the meat to incorporate the herbs and garlic.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

You’re aiming for a fairly homogeneous mixture, like this:

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Form the slider patties

Gather the meat mixture into a large ball, then smoosh it down, so it looks like one giant hamburger patty.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

With a large knife, cut it into 6-8 wedges, like this (this will help you keep all the sliders about the same size):

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Grab one of the wedges.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Roll it into a ball.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Then smoosh it flat into a patty.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Make them as thick or thin as you like. (Remember, they’re going to shrink a little when cooked.)

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Do this with the rest of the meat, until all your patties are formed.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Cook the lamb sliders

Now, you can grill these, too. Or you can fry them on the stove. Totally up to you.

Drizzle a little olive oil in a large, non-stick pan. Set it on the stove over medium-high heat for a few minutes to heat up. When the pan is hot, add the sliders. You want them to start to sizzle right away.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Keep the sliders relatively spaced out, so each browns nicely. (If they’re too close together, they’ll steam, more than brown.)

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Cook for a few minutes. When they’ve developed a nice, brown crust underneath, flip them over.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Cook them on this side for another few minutes. Your final cooking time will depend on how thick your sliders are.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

If you’re a food thermometer type, you’re shooting for an internal temperature of about 160 degrees.

Bon appetit!

Depending on how fatty your ground lamb is, you may want to drain your sliders for a minute or two before plating.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

When you’re ready, pop each on a bun.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Top with thin slices of feta.

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

Serve and enjoy!

Lamb Sliders with Rosemary & Mint at The Hungry Mouse

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

14 COMMENTS

  1. Great recipe. I always wonder what to do with lamb mince when I see it at the supermarket and this is perfect. I really like the tip about cutting the meat into wedges to make sure they’re all the same size.

  2. I am a huge fan of sliders, especially if it’s for a game day viewing like watching the Yankees vs Red Sox series. Ahem will not go there hehehe Your sliders look so delicious!

    I do love eating mini foods as well because I like to have a bit of everything as well 🙂

  3. I must admit I am 40 and I just tried lamb for the first time about a year ago. I loved it but my family isn’t keen on it. I think I can sway them with these little miracle sliders!

    Thank you!

  4. Beautiful! These look so scrumptious and perfect for summer! Lamb and feta is the perfect combo. And drizzled with a tad of tzatziki, maybe? Yum!

  5. Hi Jessie,

    These look fantastic; I can almost smell them. I really like your site, too. Do you make all the food? I just bought a grill for my temporary home in Geneva, Switzerland, so these lamb patties might make an appearance! Thank you.

    Banu

  6. We’ve been finding wonderful locally produced ground lamb at our farmers market lately. These are so on my to do list now. Mint and garlic are always great with lamband the green onion is a nice lively touch.

  7. Hi Mouse,
    Here in the Midwest(Illinois) a slider is a White Castle Hamburger. It is small, square, steam fried with onions and served with a sour pickle slice on a light, feathery, somewhat square bun.(They come in cute little boxes too, that you stack into all sorts of structures to see who can make the tallest……. ummmmmm, never mind, I think you have to be a little drunk to participate in that activity.lol) A purest would eat them without condiment, but I like their cheeseburger with there special ketchup-mustard mixed sauce. As a teenager it was not uncommon to brag about eating a dozen(cost at that time in my life was about .26 cents a burger!!!).
    The name slider referred to the fact that they were so small and delicious they slid right down your throat quickly and in great quantities…………..Once at a New Years Eve Party we ordered 150 of them, there were no leftovers!
    Your little burgers look wonderfully delish and I am sure they would slide right down my throat!

  8. Thank you for this recipe, the photos are great and very inspiring! I’m a caterer and these would be a great item to serve since they should reheat easily too.

  9. OK…for all of you that say these sound or look good…they ARE good. Time to make these puppies! I made them on the grill (regular size burgers) and they are fabulous. Tons of flavor. I tried them plain, with feta and with feta and a thin slice of sweet onion. The latter was my favorite. The meat is great and flavorful all by itself and the feta adds another level and throws off a little creaminess on the tounge. For me sweet onion goes great with any “burger thing”. Another winner. Thanks Miss Mouse!

  10. just made these tonight on the grill… delicious! thanks for a great recipe. we’re not fans of feta so we dressed them with tzatziki instead. YUM!

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