Grilled Lamb Sliders

Yield: Makes 6 sliders

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These ingredients are:
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It’s spring and that means time to get out the grill! These juicy little burgers are such a great way to start the celebration. They’re lightly seasoned, cooked ’til they sizzle and served piled high with sweet grilled onions and whatever else you love!

Ingredients

Preparation

Combine the ground lamb with the garlic and Worcestershire, working the meat very gently. Divide into 6 balls. Flatten each into a thick patty just larger than your rolls. The meat will shrink slightly as it cooks. To make them perfectly uniform, you may form them in a “slider” mold. Season with salt and pepper.

Cook the sliders over a preheated charcoal or gas grill for 5 to 7 minutes to a side, or until a thermometer inserted in the center of the meat reads 155° F.

In the last few minutes of cooking, grill the onion slices, turning once, until they are caramelized and tender. Toast the rolls, cut side down, on the grill for a few moments to heat them through.

Serve the sizzling sliders on the toasted rolls, layered with grilled onions and your favorite condiments.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: grilling, lamb, Umpqua Valley Lamb

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