Recipes
Recipe: Garlic and chili lamb sliders
![Recipe: Garlic and chili lamb sliders](/assets/img/blank.gif?v=1721316075#https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-a6fadc090dd874b23147d7363b798acd6cbd34d4-_-recipes-lamb-sliders-hero.jpg)
Images: Style at Home
Recipes
Recipe: Garlic and chili lamb sliders
Sliders are the perfect bite-sized snack and you'll love the kick that these chili lamb mini-burgers will add to your next party.
![null](https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-c7a93442e633a1875dfac81901cac6d2def321b1-_-recipes-lamb-sliders.jpg)
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.
Comments