| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 8 sliders |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 8 sliders |
Ingredients
- 5 tablespoons olive oil
- 2 large shallots, minced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 clove garlic, minced
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 tablespoon ketchup
- 2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes
- 8 small hamburger or slider buns, such as King’s Hawaiian, halved
Instructions
- Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
- Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.
- Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 49 mg |
| Sodium | 320 mg |
| Serving Size | 1 of 8 servings |
| Calories | 401 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 49 mg |
| Sodium | 320 mg |
Reviews
Great recipe. I was surprised how much flavor you get from the limited ingredients.
SO GOOD
Really enjoyed these little yummies. My aste buds preferred the flavor without ketchup, but that’s my preference. My sweetie liked them very much!
Loved the lamb sliders. First time we’ve made them, but we’ve tasted lamb sliders in many restaurants. These are par with the restaurants. We made up our own sauces, one was mayonnaise and horseradish, the other miracle whip, horseradish and garlic salt. Both pretty good and good old catsup. Try them – you’ll like ’em
Giada,
We wasted a pound of lamb, the cumin was too strong and it was bad, first recipe from the web site or watching tv that was horrible, would not tell others to make this, absolutely not !
Crazy good flavors here! I didn’t put the cheese inside and I made full size burgers instead of sliders. I’ll be making this one again!
I have made these about 6 or 7 times. I have used both cheeses but find the gruyere cheese doesn’t melt as much as the swiss. For that reason I use swiss cheese. I top them with tzatziki sauce. Delicious. I often serve with her orzo salad recipe.
This was so easy to make and super yummy! The burger had such good flavor and the cheese on the inside add a fun little touch!
These are very delicious sliders. The first time I decided to make them, I made them with chicken and it was amazing. Then, I made it with ground beef and they were equally great. I can’t find ground lamb where I live, but hopefully I’ll find lamb. I also made them as regular burgers and I used the Kings Hawiian buns. We loved the sweet buns with cumin and I like extra ketchup on my burger. Excellent!
These were really delicious! I don’t like Swiss and my supermarket didn’t have Gruyere, so I used Havarti and it worked really well. I would cut down on the salt just a bit, but the rest of the spices were perfectly balanced. A big hit with my whole family.