lamb sliders on top of a bread bun with sour cream and feta

As we celebrate the “mellow season” and enjoy the last chance to eat outside (in the UK at least), we thought we’d take this opportunity to honour the mighty meat patty.

If normal burgers are too big for your outdoor party and finger food is not quite substantial enough, there is a delicious scaled-down version to keep all your guests happy. Sliders are great for outdoors because they’re one-handed wonders that leave your other hand free for a chai latte.

lamb sliders

Beef is, of course, the daddy in terms of burgers, but we just love lamb – it’s juicy and rammed full of flavor, and great mixed with a whole range of ingredients.

We’re making these even more delicious with Hellmann’s Ketchup. The ketchup brings great depth to the sliders, as well as a sticky, gooey chew. It also helps lock moisture into the little fellas, which can dry out quickly on the barbie because they’re so small.

Lamb sliders recipe

john quilter lamb sliders

Makes 10 sliders


  • 5 tbsp diced red onions
  • Rapeseed oil for frying
  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1 tsp coriander
  • 2 tbsp rosemary
  • 2 tbsp Hellmann’s Ketchup
  • 2 tsp garlic purée
  • 750g lamb mince
  • 10 mini brioche burger buns


  • 1 cherry plum tomato, sliced
  • 2 pinches of mint leaves, roughly torn
  • 100g diced feta
  • Red onion ring slices
  • 1 tsp paprika
  • 2 tbsp natural yoghurt


Fry the red onions in a little rapeseed oil, then add the spices and chopped rosemary. Once the onions are becoming translucent, take them off the heat and place in a large mixing bowl.

Now add the Hellmann’s Ketchup, garlic and mince – the ketchup gives real depth of flavour, so if you wanna add a little more that’s fine. Season with sea salt and freshly cracked pepper and mix thoroughly.

With wet hands, grab golf-ball-sized chunks of the mixture and roll them into balls, then flatten down while shaping the sides as well so you have mini discs. Place in the fridge for 30 minutes to rest so they don’t break up when you cook them.

Next heat a pan to a medium to high heat. Drizzle a little oil on the top of each burger and place them, oil side down into the hot pan. Cook for about 2 minutes each side.

lamb sliders

While they are cooking, toast your burger buns and prepare the garnish, then place the burgers on the buns and lay the tomatoes, onion and feta on top. Dollop a little yoghurt on each slider and dust with paprika. Finally sprinkle the mint all over the burgers and serve. BOOM!

Stylist Cara Hobday

Pictures Matt Russell


Lamb, Meat