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Herbed Sliders, 2 Variations

Mim says, I was a vegetarian for many (11) years and have returned to meat eating a tad bit shy. Making sliders has been a fun project for me, a way to reconnect with the idea of preparing meat while incorporating herbs and spices I already know and love. Oona says, in our house, simple burgers are an easy and popular way to sneak vegetables and new tastes in for our kids. We often eat them with sauerkraut or pickles. Pair these with a grated carrot salad, tangy coleslaw and some delicious bread from El Jardin Bakery slathered with mustard for a summer dinner.
Base Ingredients
2 lbs grass fed ground lamb or beef from Cricket Creek, Crabapple, Mockingbird, or Leyden Glen Farms
1 egg
3 Tbsp oil
3 scallions or stalks of green garlic, minced
¼ cup oats
Salt and pepper to taste


1) Combine all ingredients in a bowl and mix together well, then split into two bowls to create your two variations on the sliders.

2) Once you’ve added all the additional ingredients form 8 little patties out of each batch and cook on the grill or in a pan.

Tart and Savory
½ cup minced cilantro
¼ cup minced parsley
1 Tbsp sesame oil

Smooth and Sweet
1 Tbsp honey
2 Tbsp balsamic vinegar
¼ cup minced mint
¼ cup minced parsley


  • Add cayenne pepper or a chopped hot pepper to either batch
  • Mince fresh arugula and add to one of the bases
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