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+ servings

Lamb Sliders with Date Ketchup, Caramelized Onions + Feta


  • Date Ketchup
  • 1 Tbsp olive oil
  • ½ small red onion, finely chopped
  • 1 cup ketchup
  • 1 cup Medjool dates, pitted and chopped
  • ½ cup beer
  • 2 Tbsp apple cider vinegar
  • kosher salt + freshly ground pepper freshly ground pepper

  • Caramelized Onions
  • 2 medium-sized red onions
  • 2 Tbsp olive oil

  • Sliders and Assembly
  • ½ small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 lb ground lamb
  • ½ lb ground beef
  • ¼ cup flat-leaf parsley, finely chopped
  • 1 Tbsp Baharat spice blend
  • kosher salt + freshly ground pepper freshly ground pepper
  • 1 Tbsp olive oil
  • 12 slider buns split and toasted (gluten-free if you’re avoiding gluten)
  • For serving: arugula, caramelized onions, and crumbled feta


  • Caramelize the Onions
  • Rim the tip and root from the onions, cut them in half and remove the skins.
  • Slice the onion from root to stem into thin slices.
  • Heat 2 Tbsp olive oil, in your largest skillet over high heat.
  • When hot, stir in the onions along with a few pinches of salt. Cook for a few minutes, stirring often, until the onions soften up - 4-5 minutes.
  • Turn the heat down to medium and stir in the butter.
  • Turn the heat down to medium and stir in the butter. Stirring regularly, cook another 10 - 15 minutes at this temperature, or until the onions just begin to caramelize a bit.
  • Dial the heat back a shade more, and cook until the onions are deeply golden (this might take another 20 minutes or so)
  • Remove the pan from the heat and set aside the onions

  • Date Ketchup
  • Heat oil in a small saucepan over medium heat.
  • Cook the onion, stirring occasionally, until beginning to brown (~ 5–8 minutes)
  • Add the ketchup, dates, and beer. Bring to a boil, and then reduce the heat, and simmer, stirring occasionally (add water if you need, to prevent burning), until thick and slightly darkened (~ 20–25 minutes)
  • Remove pan from heat and stir in vinegar. Let cool slightly.
  • Purée in a food processor, thinning with water if needed, until smooth; season with salt and pepper. Let cool.

  • Sliders and assembly
  • Using your hands, gently mix onion, garlic, lamb, beef, parsley, and baharat in a large bowl.
  • Season with salt and pepper.
  • Form scant 1/4-cupfuls of lamb mixture into twelve 2"-diameter patties.
  • Heat oil in a large skillet over medium-high heat. Place patties in skillet and immediately reduce heat to medium. Cook about 3 minutes per side for medium-rare.
  • Serve patties on buns with date ketchup, arugula, caramelized onions, and feta.