Recipe: Garlic and chili lamb sliders
- 1 lb lean ground lamb
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp hoisin sauce
- 1 tsp hot chili sauce
- 1 tsp minced ginger
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tbsp green onion, finely chopped
- 1/2 cup Balkan-style yogurt
- 2 tbsp sweet mint jelly
- 12 slider buns
- 2 cups baby arugula
- 12 cherry tomatoes, halved
- 1 mini cucumber, finely sliced
1 Place lamb in a large bowl; add the salt, pepper, hoisin and chili sauces, ginger, garlic, cumin and green onion and mix well with your hands. Divide the mixture into 12 balls and flatten each into a disk. Refrigerate until ready to grill. Meanwhile, stir together the yogurt and mint jelly in a small bowl; set aside.
2 Heat barbecue to medium high. Place the burgers on the grill and cook for about 6 to 8 minutes, turning once, until nicely browned on each side. During the last minute of cooking, place the slider buns on the grill, cut side down, to toast.
3 To serve, slather the toasted buns with the mint yogurt, add burger and top with arugula, tomatoes and cucumber.