Spiced Fig Lamb Sliders

Swap out the beef burger for this lamb slider recipe that doubles as an amazing appetizer or light supper. California Figs add sparkle to lamb sliders that we like served with sweet potato fries or a green salad.

Makes 4 servings


  • 2 cups shredded red cabbage
  • 1 red onion, half minced, half shaved into thin slices
  • 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs, stemmed and chopped
  • 1/8 cup chopped fresh parsley
  • 1/4 cup mayonnaise
  • 1 cup Spiced Fig Not Ketchup, divided
  • 1 pound ground lamb
  • 1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed and chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 8 soft dinner rolls or Hawaiian-style rolls
  • 1 cup fresh basil leaves
  • 8 thick slices fresh mozzarella cheese


  1. Make the Slaw: toss together the cabbage, shaved onion, California Golden Figs, parsley, mayonnaise, and 1/2 cup Spiced Fig Not Ketchup until blended.
  2. Combine the ground lamb, minced onion, California Mission Figs, garlic, salt, and pepper. Mix until blended. Shape into 8 patties. Drizzle olive oil into a large skillet set over medium heat. Add the patties and cook about 4 minutes. Turn them over, brushing the top generously with Spiced Fig Not Ketchup. Cook another 2-3 minutes, until cooked through.
  3. Assemble the slider: lay a few basil leaves on the bottom side of a roll. Top with a slider patty, a slice of mozzarella and pile on the slaw. Serve immediately.

Recipe and photo by Erika Kerekes

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 870
  • % Calories from Fat 63%
  • Fat 49
  • Cholesterol 120
  • Protein 35
  • Carbohydrates 72
  • Fiber 7
  • Iron 6
  • Sodium 1290
  • Calcium 448
  • Potassium 528