Ground Lamb Sliders with Fresh Figs and Balsamic Vinegar

Sliders are a great burger in that you can make many combinations and your guests or family can choose their favorite for an appetizer or have several for an entrée. This slider features Mediterranean style ingredients. Because sliders are so small baking is generally best, so they don’t fall into the grill. However if you would like to grill, feel free to do so. However, it is highly recommended to use a grill accessory that is normally used for vegetables. This recipe will make between 8 to 10 sliders depending on how small you make the patties. Gauge how big to make them by how many people you are serving. Estimate 2 sliders per person. If you prefer to make regular sized burgers feel free to do so. Just make sure you have regular sized buns.  The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 Years  is that it is like a balsamic reduction which is sweet and smooth.


1 pound of ground lamb
2 sprigs of mint finely chopped
1/2 cup of feta cheese, finely crumbled
2 cubes of Dorot brand garlic or two garlic cloves minced
1 teaspoon of kosher salt
Non-stick cooking spray
4 large figs thinly sliced
Spicewood Food Company Balsamic Vinegar Aged 18 Years 
Slider Buns
8-10 slider buns depending on how many sliders are being made (I used a Pepperidge farm brand that has wheat and regular – you choose.)
Non-stick cooking spray


In a medium sized mixing bowl combine all burger ingredients. Form into small patties about 3 inches in diameter and place on a baking sheet coated with non-stick cooking spray. Bake in a preheated oven at 375 degrees for about 12 minutes. Cooking times will vary depending on the size of the patty and your oven. Place burger on a bun and top with 2 to 3 slices of fresh fig and drizzle with balsamic vinegar. If you want your buns toasted, open each bun and spray the inside with non-stick cooking spray and place onto a cookie sheet. Bake in preheated oven at 375 degrees for 5 minutes. You can easily add the buns to the oven while the burgers are baking.

Suggested Beverage

Try Le Diablotin France Vin de pays d’OC Grenache, Real De Aragon Garnacha by Pagos Familia Langa (Calatayud, Spain), Lo Brujo GarnaCha Calatayud (Spain), Bass Ale (England) or Saint Arnold Brown Ale (Houston, TX).

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