There’s always a time of the year when we seem to have people at our home more than others.
It’s usually in the summer and in the run-up to Christmas.
During both times, we have more food in than usual as there will be lots of hungry people.
However, I don’t like to have to spend hours in the kitchen cooking something that people will just pick at. Or, make something that causes so much washing up!
Instead, it’s great to plan something that’s quick, easy, still tastes delicious, and is excellent for sharing.
I prefer to prepare food that’s good for sharing as we don’t necessarily need to sit down and have a full-blown meal. There’s something great about having a meal that’s halfway in between a buffet and a family sharing meal – that doesn’t cost too much to make.
This is where mini slider burgers are always a winner!
Lamb slider burgers
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Lamb is always a winner as a burger for me.
It has such a delicious taste, cooks so well, and doesn’t dry out like beef can if you (accidentally) cook it for too long (which I’ve done many times when being called away by the kids for whatever reason!)
Plus, lamb is good for you and is full of essential vitamins and minerals like niacin, vitamin B12 and zinc, as well as being rich in protein and low in sodium.
While you can make regular sized burgers, if you want, having mini burgers instead means they are easier to eat and are great for kids who think they’re really cute.
Small burger buns are reasonably easy to buy in most big supermarkets, but are quite easy to make too, but will take a bit of extra time.
To give it a little festive kick, a beetroot mayo is an easy way to make burgers every tastier.
It’s super simple to make as well.
Lamb slider burgers recipe
This mega quick recipe is great if you’re short on time. Here’s how to get started.
1. Mix the lamb, grated onion and herbs in a bowl.
Grated onion works best (although can make your eyes water more!). If you use chopped onion, it doesn’t allow the slider burger to form correctly. Grated onion is also slightly wet, which holds the burger together really well.
2. Make 8 small balls and flatten them to make a burger shape.
After you’ve mixed the ingredients together, it can be best to cut the main mix into sections. This way, you get an even amount for each burger. Also, after you’ve flattened the burger, roll the sides on a flat surface. This allows each burger to be more even and it can cook better.
3. Rub a little oil into each side of the burger and place on a pre-heated pan, and cook for around 3-4 minutes on each side. They are great cooked under the grill too.
You don’t need to add oil directly to the pan as the burgers will release a little moisture on their own.
4. While the burgers are cooking, chop up the beetroot finely and mix well into the mayonnaise.
5. Fill each roll with a little watercress leaves or salad, a burger patty, a good helping of beetroot mayonnaise and some of the onion slices.
- 400g minced lamb
- 1 small red onion, ½ grated, ½ thinly sliced
- handful of roughly chopped parsley
- handful of roughly chopped mint
- 1 tsp oil
- 1 finely chopped cooked beetroot
- 3 tbsp mayonnaise
- 1 finely chopped cooked beetroot
- 8 (mini) slider burger rolls
- couple handfuls fresh watercress
- Mix the lamb, grated onion and herbs in a bowl.
- Make 8 small balls and flatten them to make a burger.
- Rub a little oil into each side of the burger and place it on a pre-heated pan, and cook for around 3-4 minutes on each side.
- While the burgers are cooking, chop up the beetroot finely and mix it into the mayonnaise.
- Fill each roll with a little watercress or salad, a burger, a good helping of beetroot mayonnaise and some of the onion slices.
Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 208mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 18g
Nutritional information on skintdad.co.uk should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
I just love how juicy and tender these burgers always turn out to be.
They just make my mouth water while cooking them, and they taste as good as they smell.
Even though they are quite small, they are still filling.
We usually look to serve ours alongside a salad, coleslaw and potato wedges, but I’m sure they’d be lovely with anything!
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