Good things really do come in small packages, and sliders are a perfect example. These two-bite wonders are popping up everywhere and are made with all kinds of delicious ingredients from pork belly to salmon – to plant-based patties. My recipe for Lamb Sliders includes a zingy spread spiked with garlic, whole grain mustard and horseradish, and a topping of arugula & roasted peppers (recipe follows).

Lamb, salmon, pulled pork, tuna, sliced steak … anything gourmet burgers can do, sliders can do to, just scaled down in size, but still dressed up.

For your next get-together why not set up a slider bar; put out a few different mini-patties, some great local mini buns, and an array of fun condiments like spicy chipotle mayo, horseradish aioli, blue cheese, tarragon mustard, pickled red onions, zingy slaw, and even grilled pineapple – yum! Think mini and cook up some d’lish slider fun! – Kathy

Lamb Sliders with Zingy Spread, Arugula & Roasted Peppers
I also like to top the hot burgers with dollops of soft goat cheese for a tasty variation.

Makes 16

Zingy Spread
3/4 cup mayonnaise, or substitute Greek yogurt
1 1/2 Tbsp. whole-grain mustard
1 tsp. prepared horseradish
1 Tbsp. minced fresh garlic

Burger Mixture
3/4 tsp. freshly ground black pepper
2 Tbsp. Dijon mustard
2 tsp. minced fresh rosemary
3 Tbsp. minced onion
2 tsp. minced fresh garlic
1 Tbsp. balsamic vinegar
1 1/2 tsp. salt
1 1/2 lbs. ground lamb, or substitute beef

Accompaniments
16 small slider buns
Thinly sliced red or sweet onions
Roasted peppers, cut in strips
Baby arugula

To make the spread: Mix the ingredients together well. Cover and refrigerate, for up to 2 days, until needed.

To make the burger mixture: In a bowl, mix the pepper, mustard, rosemary, onion, garlic, vinegar, and salt. Mix in the lamb until thoroughly combined. Divide the mixture into 16 portions. Shape into patties, about 2 inches in diameter.

Heat a medium or large nonstick skillet or sauté pan over medium-high to high heat. Working in batches without crowding the pan, sauté the patties until just done, about 2 -3 minutes per side. (You can also grill the patties)

To serve, split the buns and spread with the Zingy Spread. Place the patties on the bottom buns and top with onions, roasted peppers, and arugula as desired. Close the burgers and secure with fun picks.

Recipe © Kathy Casey Food Studios®