Garlic and chili lamb sliders

Ingredients

• 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

Directions
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.

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