- 1 pound ground lamb
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sea salt
- Freshly ground black pepper
- Slices of red onion, sprinkled with a little olive oil and salt
- Small rustic dinner rolls, split open
Combine ground lamb with garlic and Worcestershire, working the meat very gently. Divide into 6 balls. Flatten each into a thick patty just larger than your rolls. The meat will shrink slightly as it cooks. To make them perfectly uniform, you may form them in a “slider” mold. Season with salt and pepper.
Cook sliders over a preheated charcoal or gas grill for 5 to 7 minutes to a side, or until a thermometer inserted in the center of the meat reads 155° F.
In the last few minutes of cooking, grill onion slices, turning once, until caramelized and tender. Toast rolls, cut side down, on the grill for a few moments to heat through.
Serve sliders on toasted rolls, layered with grilled onions and your favorite condiments.