Lamb Sliders with Ginger Cilantro Aioli

While I’ve been away traveling and spreading the word on this whole Paleo thing and my husband hard at work in his office, Uncle Mark has stepped in to contribute some time and keep our family fed with some amazing Paleo recipes.  This was a huge hit with the family and just might become a regular staple in our household menu.  I mean what kiddo or grown up for that matter doesn’t love a good slider!  I have to say I was really impressed with this one; the taste and texture of the sweet potato bun along with the flavors of the lamb and ginger cilantro aoli was delish!  I hope you and your family enjoy this as much as we did!


Lamb Sliders

2 pounds ground grass fed lamb

1 teaspoon sea salt

1 teaspoon black pepper

2 garlic cloves, minced

1 tablespoon bacon fat

Garnishes for sliders; romaine lettuce, red onion, Roma tomatoes and dill pickles

1. Season your grass fed lamb meat with the salt, pepper and garlic; mix together and with your hands and create your sliders.  We made a total of 12 sliders, about 1/2 inch thick and about 4 inches across (more of an oval shape to fit the “bun”).

2. Heat the bacon grease in a large skillet over medium high heat and cook the sliders for about 3-5 minutes per side.  Lamb cooks quickly, so watch closely and do not overcook!  Overcooked lamb tastes too gamey in my opinion.

Sweet Potato “Bun”

3 medium to large white sweet potatoes peeled and sliced 1/4 inch thick (lengthwise), a good knife will come in handy here.

Sea salt, garlic powder, pepper, oregano, italian seasoning

1. Preheat oven to 375.

2. Lightly season sliced white sweet potatoes with sea salt, garlic powder, pepper, oregano and italian seasoning.  Place sliced sweet potatoes on a baking sheet that is lightly coated with coconut oil and bake at 375 for approximately 10 minutes, then flip them over and cook for another 10-15 minutes or until done.

3. Let finished sweet potatoes rest for a few minutes.
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Ginger Cilantro Aioli

2 tablespoons minced cilantro

Juice of 1 lime

1 cup homemade mayo

1 teaspoon diced jalapeño

1 teaspoon grated fresh ginger

1. Mix all ingredients togther in a bowl.

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To assemble the sliders, spread some of the Ginger Cilantro Aioli onto the sweet potato “bun” , add a slider, and garnish as you like.













  1. Tamara says

    Great idea with the sweet potato “bun.” Would ground beef or ground turkey work instead of lamb for the slider?

  2. says

    While this meal looks absolutely delicious, my understanding is that potatoes are not part of the paleo diet. If not, why does this recipe call for a sweet potato bun?

    – Erin

  3. Sari says

    I made these for dinner last night and they were AMAZING!! We had a SAD guest over, who at first wasn’t going to eat anything (he was just visiting). By the end he must’ve eaten 4 or 5 burgers. They were absolutely delicious. I made bite-sized ones for my picky kids whose idea of dinner is 2 bites of food and they ate 3 and 4, respectively! The sweet potato bun is genius. You might not realize it but bread buns that most of us are used to are sweet and mushy. The sweet potato achieves the same sensations without falling apart!

  4. Dixie says

    Where can you find the white sweet potatoes? We live in Texas, and I was told at a local grocery store that they are only available in November and December here. Any other ideas? We had some that had purple skins on them while visiting our daughter in Australia back in December and fell in love with them, they were delicious!

  5. StuckinDC says

    I had a mad craving for grilled cheese– I eat cheese once in a blue moon and tolerate it well– so I made grilled cheese using sweet potato buns, as suggested by this recipe. I made two batches of “buns”: one in the oven, baked as directed, the other on the stove. Both worked out well, so I thought I’d share the stovetop method— I placed the slices on an oiled heavy bottom skillet on med-high and put the lid on, I cooked this for 5 minutes without stirring or opening the lid, so that the steam would help the slices cook faster. I then flipped the slices, and closed the lid again, cooking for about 3 minutes. At this point, I opened the lid and flipped the thinner cut pieces, but basically just finished the sear on everything– maybe 2-3 more minutes of cooking with no lid, flipping occasionally so nothing burned. The stove method was faster (perhaps due to the steam cook) and the results were tasty!

  6. Rachel says

    I made these tonight with regular sweet potatoes and ground turkey patties, and they were amazing!! Simple ingredients, not too difficult to make, and great flavor pay-off. Love it.

  7. Jacob says

    Made these sliders last week, and they were amazing! Planning on using the sweet potato “bun” for some other sliders today. Possibly spicy chicken tender sliders :)

  8. Crystal says

    I don’t know where everyone is from but I found my white sweet potatoes at my local Wegmans grocery store in Virginia .

  9. Erin D. says

    Looks amazing! I love that the sweet potato buns are oven baked. Anxious to try. Especially the ginger cilantro aoli.

  10. Rose says

    These were awesome!! Total comfort food, yet a healthy whole 30 recipe! Also, the sweet potato bun, as someone already said, it totally genius. I can’t believe how many gross paleo bun recipes I’ve slaved over just to throw away, when this is a quick, simple, and delicious “bun!” I applaud you, Sarah, and urge everyone to make these TONIGHT!

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