Lamb Sliders with Brown Butter Ketchup
Prep time
Cook time
Total time
Serves: 6
  • 6 slider buns or dinner rolls
  • 3 tablespoons unsalted butter, melted
  • 2 cups baby spinach
For the burgers:
  • 4 tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1½ cups (175 grams) red onions, diced
  • 3 cloves garlic, minced
  • ½ tablespoon (1.5 grams) fresh dill, chopped
  • ½ tablespoon (1.5 grams) fresh mint, coarsely chopped
  • ½ tablespoon (1.5 grams) fresh parsley, coarsely chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
For the ketchup:
  • 4 tablespoons unsalted butter
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • 1 teaspoon sherry wine
  • 1½ teaspoons apple cider vinegar
  • 3-4 drops hot sauce
For the burgers:
  1. In a medium-sized skillet, heat up 1 tablespoon oil over medium heat. Cook the red onions and garlic for 7-8 minutes, until the onions are soft. Season with salt and pepper. Transfer to a bowl, and cool at room temperature for 15-20 minutes.
  2. In a large mixing bowl, combine the remaining ingredients and cooled onion mixture. Mix with a spoon or your hands until incorporated. Shape into 6 patties (each weighing about 90 grams each).
  3. In a clean medium-sized skillet, heat up 3 tablespoons oil over medium-high heat. Cook the patties on each side for 3-4 minutes (for medium-rare to medium). Transfer to a plate.
For the ketchup:
  1. In a small skillet or sauce pan, cook the butter over medium heat, swirling it around occasionally, until it is a deep brown (but not burnt), about 3-4 minutes. Pour into a small bowl, then whisk in the remaining ingredients.
To assemble:
  1. Preheat the oven to 350 degrees F. Split the buns in half, and place them on a baking sheet, cut side up. Brush the tops of bun with the melted butter. Toast in the oven for 5 minutes, until warm and golden brown.
  2. Place the patty on the bottom bun, then top with 3-4 spinach leaves. Spread the ketchup over the top bun, and place it over the burger. Serve warm.
Recipe by Sprig and Flours at