Lamb Sliders


Chef & Cooking Instructor Corey Pressman's second slider recipe. Click here for his website.

Lamb Sliders with Red Onions, Spinach, and Dill Goat Whip

(Makes 6 sliders)

The patties:

  • 1 pound ground lamb
  • Pinch of ground cumin
  • Pinch of salt
  • A few grinds of black pepper

The toppings:

  • A few slices of red onion (soak these in ice water for ~10 minutes to remove the bite)
  • Some spinach leaves (whole or chiffonade)

Slider buns

The dill goat whip:

  • ~5 ounces goat cheese
  • ~ 2 tablespoons fresh dill lightly chopped
  • ~2 tablespoons good olive oil


  • Combine the meat and salt and pepper and form into 6 discs. This step can be done well ahead of cook time.
  • To prepare the sliders: cook on a heavy pan on medium high heat or on the grill, alternating between direct and indirect heat. The sliders are done when they have a nice brown bark, are bouncy when you poke them with your finger, and have reached an internal temperature of ~160 degrees.
  • To assemble the sliders: smear the top slider bun with the cheese whip, place your slider, top with onion and spinach. Eat!