Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fragrant blue cheese stands up beautifully to lamb in this must-try slider recipe. Prepare it for a festive appetizer or a light main dish. Add arugula to these burgers, if desired.

Maureen Callahan
Recipe by Cooking Light January 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

total:
38 mins
Yield:
4 servings (serving size: 2 sliders)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.

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  • Preheat broiler.

  • Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.

  • Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 3/4 teaspoon blue cheese. Cover with top halves of buns.

Nutrition Facts

452 calories; fat 20.8g; saturated fat 7.5g; mono fat 9.5g; poly fat 2g; protein 23.5g; carbohydrates 42.3g; fiber 3.1g; cholesterol 66mg; iron 3.6mg; sodium 694mg; calcium 136mg.
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