Tonight I made a recipe from this month’s Cooking Light: Lamb Sliders.  It was very good and relatively easy to make after work.  The husband liked it so much that he asked for a full burger-sized version of it for next time!

To start, I sliced 2 medium-sized onions and threw it in a pan with 1 tsp brown sugar and a bit of olive oil:

After about 10 minutes, they started to carmelize.  As I learned during my French Cooking Class at the Cambridge Culinary Institute, don’t stir the onions too often or they will take even longer to cook.

Next, I mixed the ground lamb with a little s&p and mixed it with my hands.  (I started to mix it with a spoon and got nowhere fast- just get your hands dirty!)  I had a little less lamb than the recipe called for so I was able to make 9 patties out of the ground meat.  I cut 6 small rolls in half and put them on a baking sheet to toast them:

I broiled the patties for about 4 minutes on each side (a little longer than the recipe called for).  Then, I toasted the buns for about 1 minute a side (which was a little less than the recipe called for).  The lesson here: be sure to keep a watchful eye on anything you broil.  I can’t tell you how many times I have accidentally burned something I was broiling when I forgot I was cooking it (and once started a small fire in the oven- oops!)  Here is what the lamb patties and buns looked like after:

I pulled together the rest of the ingredients: blue cheese, arugula, and the carmelized onions:

And then we put together our lamb sliders!

-M