Lamb Slider with Cilantro Pesto & Pomegranate BBQ Sauce

Pair with our Carmichael Zinfandel

Elevate a burger or slider from ordinary to extraordinary. Use minced vegetables and tangy ground lamb from your local meat counter. Rosemary and a little garlic give this burger an extra kick. Serve with a great cilantro pesto & pomegranate BBQ sauce on a soft white bun and you’re in business!



1 to 2 carrots
1 stalk of celery
1/2 onion
2 cloves garlic
3 bunches parsley
1 to 1 1/2 cups panko
1 1/2 lbs lamb
1 egg
1/2 cup ketchup
1 1/2 teaspoons salt
1/2 teaspoon tabasco
1/2 teaspoon pepper
1/2 teaspoon rosemary
1 tablespoon dry mustard
2 bunches rosemary
1/4 cup toasted pine nuts
1 teaspoon Ras el Hanout Spice (find at most grocery stores or specialty markets)
salt and pepper
soft white buns


2 bunches cilantro
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon minced jalepeno
1/8 cup fresh lime juice
1/8 cup extra virgin olive oil
1/8 cup olive oil

BBQ Sauce:

1 cup pomegranate molasses
1/4 cup honey
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup rice vinegar
1/8 cup low sodium soy sauce
1/2 cup fresh lemon juice
1 stick cinnamon
4 pieces star anise
6 cloves of garlic (smashed)
1 tablespoon fresh ginger
1 teaspoon cardamom
1/2 teaspoon lavender
1/2 teaspoon chili flake
2 teaspoons black pepper
1/4 teaspoon clove
2 teaspoons brown mustard seed
1/2 teaspoon fennel seed


For the Sliders:

Preheat oven to 400 degrees.
Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. Transfer vegetables to bowl and add the panko breadcrumbs.
Add 1/2 cup ketchup, spices, pine nuts, lamb, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold its shape.
Roll the mixture into 2 ounce balls for sliders, or 8 ounce balls for full-size burgers. Flatten balls and form into patties.
Season burgers with salt & fresh ground pepper. Sear or grill to desired temp.

For the Pesto:

Add all ingredients to blender and puree until smooth. Season with kosher salt and fresh cracked pepper

For the BBQ Sauce:

Combine all ingredients in a medium-sized sauce pan and bring to a simmer. Reduce until mixture coats the back of a spoon. Cool.

To Serve:

Spoon a little pesto on bottom of bun, add burger, top generously with more pesto and BBQ sauce.
Add a little fresh arugula for some zip.


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