Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
The choice of ingredients here is what transforms a would-be basic slider into a standout dish. Opting for ground lamb instead of beef offers a more complex and earthy flavor that plays well with the nutty quality of the gruyere.

KEEP SCREEN ON

Yield: Makes 8 Servings

Ingredients
Pimento Cheese
½ cup shredded Gruyere cheese

½ cup shredded white cheddar cheese

4 ounces cream cheese

¼ cup mayonnaise

1 jar (4 ounces) pimentos, drained

1 teaspoon smoked paprika

2 dash hot sauce

Lamb Sliders
1 pound ground lamb

1 tablespoon kosher salt

2 tablespoons butter

8 brioche slider buns

8 leaves bib lettuce, washed and dried

2 ounces bacon fat or (1 tablespoon canola oil and 1 tablespoon butter)

Flat leaf parsley for garnish

RATE THIS RECIPE

Based on 19 ratings

Preparation Method

Make the pimento cheese:

  1. In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika and hot sauce.
  2. Process until blended.
  3. Remove to a bowl and refrigerate until serving.
  4. Can be made and stored in the refrigerator ahead of time.
  5. Preheat the griddle to 425°F.

Make the lamb sliders:

  1. Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.
  2. Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes.
  3. Remove to a platter.
  4. Add one piece of lettuce to the bottom of the buns, grilled side up.
  5. Set aside.
  6. Add bacon fat to the griddle and spread evenly.
  7. Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare.
  8. Remove to a plate and let rest for 5 minutes.
  9. Place each burger on top of the lettuce on buns.
  10. Using a small scoop, add pimento cheese to the top of each burger.
  11. Place the top of the bun, grilled side down and slightly askew.
  12. Garnish with flat leaf parsley.

Pro Tip:
Using bacon fat and high heat give the burgers a beautiful crust that deepens flavors.


; ; ;