Simple Lamb Sliders

Build a better burger with this simple lamb and pancetta slider.



Build a better burger with this simple lamb and pancetta slider recipe from Chef Kevin Humphreys of Spur Restaurant & Bar in Jackson Hole, Wyoming.


Lamb Sliders

¼ cup all-purpose flour
¼  cup chopped fresh parsley leaves
1  large onion, chopped
1  clove garlic, chopped
1  teaspoon salt
1  tablespoon black pepper
1  teaspoon cumin
2  teaspoons turmeric
½  teaspoon coriander
1  pound ground lamb
2  eggs
8  slices pancetta (approximately ¼-inch thick)
8  potato slider buns
1  jar ale mustard
8  tablespoons chopped sun-dried tomatoes

In a medium-sized bowl, combine flour, parsley, onion, garlic, salt, pepper and spices. Add lamb mix together with a wooden spoon or hands, until just combined (do not over mix).

In a small bowl, beat the eggs, and then add to the meat. Combine and form into 8 patties.

On an oiled grill, cook each patty until golden brown and crispy, about 1–4 minutes on each side. While lamb patties are cooking, fry pancetta in a pan until crispy. Remove the burgers from the grill and top with pancetta. Slather each bun with an ale-spiked mustard and 1 tablespoon of chopped sun-dried tomatoes. Serves 4.


The Pour

Gauchezco 2009 Plata Malbec (Mendoza): “Resist the automatic beer-with-burger reflex with this dish,” suggests Humphreys. “Instead, swap in this big-fruit, but earthy, Malbec. You’ll be happy you did.”

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