Adding rosemary and mint to ground lamb is a classic Mediterranean flavor combination. Top with a sweet tomato chutney and you’ve got ground lamb burgers with so much flavor you’ll savor every bite. These little lamb sliders are a perfect for a casual dinner with friends.
About This Recipe and Why It Works
This recipe for lamb sliders not only represents our classic Colorado Western fare, but our love for fresh ingredients and our fondness for contemporary global cuisine.
Being a tourist in my own beautiful state, this lamb sliders recipe is from one of my favorite destinations, Estes Park. And no doubt you’ve driven by, stayed at, or heard of the historic and charming Stanley Hotel, the famous landmark that sits prominently on the North edge of town.
Little did I know that these small bite lamb burgers were hiding behind its grand exterior.
This recipe is compliments of the then Executive Chef, Richard Beichner, at the Stanley and featured in the cookbook, Tasting Colorado, a collection of 120 recipes from Colorado’s finest restaurants, lodges, guest ranches and bed and breakfasts. My friend Michele, professional chef and sommelier is the author.
I‘ve provided an Amazon link to the cookbook for your convenience. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Truly wonderful flavors here. Flavors that were meant to be. Flavors that compliment each other with pure culinary gusto.
Lamb seasoned with mint and rosemary and topped with a sweet tomato chutney with vinegar and ginger. Strong vivid tantalizing flavors that blend together like clockwork.
It’s an easy recipe that is a “must” to try. Let’s take a look.
Ingredients to Make Sweet Tomato Chutney
- Granulated Sugar
- Chopped Onion: Sweet onion or yellow onion
- Tomatoes: Fresh tomatoes work best here. When out of season, use ripe roma tomatoes as shown here, or quartered ripe cherry tomatoes.
- Canola Oil
- Ginger: Fresh and chopped
- Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.
Ingredients for Lamb Burgers
- Seasonings: Salt and pepper, rosemary and chopped mint.
- Ground lamb
- Slider Buns: Your favorite brand
Ingredient Notes and Swaps
- Tomatoes: If you simply can’t find any quality fresh tomatoes during off season, don’t grab for those sad hot house varieties. Use two 14.5 ounce can of chopped tomatoes. I like Red Gold Petite Diced, simply because they are of good quality and chopped smaller and will break down easier during the cooking process. And San Marzano tomatoes are always a good choice here. If you’re interested in quality canned tomatoes, check out this article from the New York Times and their opinion about The Best Canned Tomatoes.
- Rosemary: If fresh rosemary isn’t available, use dried rosemary. The rule of thumb for substituting dried herbs with fresh is: one tablespoon of fresh herbs to 1 teaspoon dried herbs. Dried herbs are often more potent and more concentrated in flavor than fresh.
- Mint: More than likely, you have fresh mint growing in your garden during warmer months. During the winter, you’ll find small batch fresh herbs in the produce section of your market. Dried mint is also available. Choose quality from a reputable spice shop.
- Ground Lamb: You can use equal amounts of ground lamb and ground beef, or if you’re opposed to eating lamb, use beef, or even try a mixture of ground beef and ground pork.
How to make lamb burgers
For The Tomato Chutney
Step 1: Make the chutney: At least 1 hour before serving make the sweet tomato chutney. Easy! Simply add all of the chutney ingredients to a sauce pan. Bring the mixture to a gradual simmer, using low heat. Simmer uncovered for 1 hour, or until ingredients have broken down and created a thick rich sauce. Set aside or refrigerate. I like to gently smash the chutney with a potato masher 2-3 times during the cooking time to help break down the tomatoes.
How To Make Lamb Burgers:
- Step 2: Make the lamb burger patties. Again, so easy. In a medium mixing bowl, add the ingredients for the lamb burgers. Using your very clean hands, gently combine the mixture until well blended. Form the mixture into slider sized burgers. I used a kitchen scale to insure they were equal in size. They weighed approximately 2.2 ounces each.
Notes and Tips
Use your hands. A spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture.
How do you know when lamb burgers are done? Use a meat thermometer. Cook burgers 6-7 minutes per side over medium high flame, either pan seared or grilled. Insert meat thermometer probe into the center of the lamb to register temperature. For lamb burgers, the recommended internal temperature should reach 160 degrees. Source: American Lamb Board
Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling these ground lamb burgers, or pan searing them, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place them, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.
If using dried rosemary, crush it with your hands before adding it to the ground beef. Crushing any dried herb helps to release the oils which in turn released flavor into the dish. You can also let the patties sit in the refrigerator for about 30 minutes. This will help soften those pine needle textured pieces a bit.
That’s one of the great things about this recipe. The chutney can be made well ahead of time and stored in the refrigerator for up to two weeks. The lamb sliders can be prepared and stored sealed in the refrigerator up to a day in advance.
What To Serve with Lamb Burgers
- Appetizers: Hummus with Roasted Brussels Sprouts, Cream Cheese Stuffed Celery, Sundried Tomato Basil Chickpea Spread
- Salads: Grilled Romaine Salad with Pinenut Vinaigrette, Avocado Hearts of Palm Salad, Avocado Mango Salad with Blue Cheese.
- Side Dishes: Savory Cast Iron Skillet Potatoes, Spicy Baked Beans, Lemony Greek-stuffed Bell Peppers
- Dessert: Lemon Tart with Sour Cream Lemon Curd
Recipe for Lamb Sliders with Sweet Tomato Chutney
I hope you give these wonderful little lamb sliders a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite lamb burger recipe, please let me know, I’d love to give it a try.
And if you’re looking for more lamb recipes, check out my Lamb Category. You’ll find some tasty recipes, along with the most popular lamb recipe on my site for Dijon Pistachio Crusted Lamb. A recipe I learned in Culinary School.
More Fun Sliders Recipes
- Smoky Ground Beef Sliders with Chipotle Mayo
- Ancho Chile Mexican Sliders with Caramelized Onions
- Ina Garten Sliders with Gruyere and Arugula
- Thai Chicken Sliders
Lamb Sliders with Tomato Chutney
- For the chutney:
- 1 Tablespoon canola oil
- 1/2 pound Roma tomatoes 3 – 4 tomatoes, rough chopped.
- 2 Tablespoon minced fresh ginger
- 1/2 white onion finely chopped
- 1/4 Cup red wine vinegar
- 1/4 Cup sugar
- For the burgers
- 8 ounces ground lamb
- 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1 ounce fresh chopped mint
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 slider buns or 8 mini buns for smaller bites
- For the chutney: Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. I use a potato masher to press on the tomato mixture about three times during the cooking process, just to combine the ingredients better. Bring to room temperature or refrigerate before serving. Chutney may be stored in the refrigerator for up to two weeks.
- For the Burgers: Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix with your hands until blended.
- Shape into 8 small slider burgers just over 2 ounces each. Grill or pan sear to desired doneness. about 5 minutes per side, or until meat thermometer reaches 160.
- Place each lamb burger on a bun. Top with tomato-ginger chutney and serve.
Lamb Sliders with Tomato Chutney…It’s What’s for Dinner.