Grilled Lamb Sliders
Yield: Makes 6 sliders
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
PreparationIngredients
- 1 pound Umpqua Valley ground lamb Add to list
- 3 cloves garlic, minced Add to list
- 1 tablespoon Worcestershire sauce Add to list
- 1 teaspoon sea salt Add to list
- Freshly ground black pepper Add to list
- Slices of red onion, sprinkled with a little olive oil and salt Add to list
- Small rustic dinner rolls, split open Add to list
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 , PCC Chef
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.
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