Wednesday, June 12, 2013

Lamb Sliders with Spicy Sriracha Mayo

Summer is here!
Time to graduate from oh-so-common beef burgers and embrace the complex flavors of lamb patties.
Introducing, our new and improved summer staple.

  • 6 slider buns or mini brioche buns
  • 1 pound ground lamb
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • 6 slices baby swiss cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon fresh lemon juice
  • 2 cups loosely packed rainbow mix microgreens (or use any sprouts/greens of your choice)
  • 6 slices ripe tomato
  • Red onion rings
  • Pre-heat the grill and lightly oil the grate
  • In a large glass bowl, mix ground lamb, oregano, cumin, coriander, garlic powder, salt and pepper until combined. Divide ground lamb into 6 even portions, shape each portion into a medium sized patty. Set aside.
  • Meanwhile, mix mayonnaise, Sriracha and lemon juice together in a small bowl. Cover and store in refrigerator.
  • Cook patties on the hot grill to your desired doneness, 2 to 4 minutes per side. Place Swiss cheese on each patty, cook a little longer until cheese starts to melt. Transfer patties to plate.
  • Spread Sriracha mayo on sliced slider buns. Place microgreens/vegetable on the patty, top with lamb patty, tomato slice and lastly red onion rings. Cover with the top of the bun. Serve immediately.


  1. Holy yum! these sliders looks so tasty and the presentation is great. Priscilla, the combo of mayo, sriracha and lemon juice is definitely something worth trying...

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