Adding rosemary and mint to ground lamb is a classic Mediterranean flavor combination and wonderful to make lamb sliders. 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.
Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.
Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.
Ingredients
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 Sliders
- 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 Sliders:
- 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
Yes. 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.
Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.
What To Serve with Lamb Burgers
- Appetizers: Hummus with Roasted Brussels Sprouts, or Cream Cheese Stuffed Celery
- Salads: Louisiana Sunburst Salad, Avocado Hearts of Palm Salad, Avocado Mango Salad with Blue Cheese.
- Side Dishes: Savory Cast Iron Skillet Potatoes, Spicy Baked Beans,
- 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, you’ll simply flip over the flavor.
These lamb sliders would also be wonderful topped with this Quick Red Onion Chutney. Check that one out.
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.
And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.
More Fun Sliders Recipes
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Lamb Sliders with Tomato Chutney
Ingredients
- For the chutney:
- 1 Tablespoon canola oil
- ½ pound Roma tomatoes 3 – 4 tomatoes, rough chopped.
- 2 Tablespoon minced fresh ginger
- ½ white onion finely chopped
- ¼ Cup red wine vinegar
- ¼ Cup sugar
- For the burgers
- 8 ounces ground lamb
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
- 1 ounce fresh chopped mint
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 slider buns or 8 mini buns for smaller bites
Instructions
- 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.
Notes
Nutrition
Lamb Sliders with Mint and Tomato Chutney…It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Good heavens has this ever caught my attention. I’m out of ground lamb though, I wonder if ground venison would taste as good? I’ll have to let you know.
the stanley is wonderful! I’ve never eaten there, but I love their ghost tour.
I wish I could have a Copy of This Cookbook, Tasting Colorado , To Have Some Great Recipes in hand , when cooking
Writing a cook book is hard enough. Styling and shooting it is extreme! That is like doing half a dozen full time jobs for months on end, no thanks. Looks like she really nailed it though.
I love lamb burgers and with the tomato chutney, they really have to be delicious. If the recipes are half as good as your friends photos are beautiful…it is a winner of a cookbook.
What a great post… delicious little sliders and a amazing giveaway.. who wouldn’t be interested??? 🙂
Forgot to add the lamb sliders look delicious too 🙂
Some of my all-time favorite recipes are from the collection of Colorado Junior League cookbooks that I own. I would love to own this one too! We been fortunate to have been able to travel to Colorado on numerous ski trips when our girls were younger and also to Boulder when one of our daughters was in school there. We’ve enjoyed countless enjoyable meals in your beautiful state!
that photo of the pancakes is awesome! lovely book!
Those flapjacks on the cover look great. I would love to win this cookbook.
I would love to win the Tasting Colorado cookbook for my collection! I love lamb and order it whenever I go out, but would love to try and make it at home.
That is one great looking plate and I’m sure it was delicious – great shot. We don’t need another cookbook so omit me from the drawing so someone else will have a chance – seems like I win way too often 🙂
I used to live in Highlands Ranch, on the east side, near Quebec, so it was nice discovering your blog recently. I do miss it, now that I’m in the New England coastal area.
Michele’s book looks great. I’d certainly like a copy.
Well shut the front door . . . .what a mouthwatering post! 🙂 Heck yes, I want a copy of that book. And I want a bite of that slider.
I would love to have a copy of tasting colorado
Wow, what a beautiful cookbook! Not only the cover and photos, but the recipes sound incredible. I can’t wait to get this book. The lamb sliders will be on my menu very soon. My husband would especially love these. By the way, the pineapple cake you posted is a recipe I have been looking for. I made this cake often back in the 70’s. Thanks for posting!!!
Wow, that looks fabulous Lea Ann. I love lamb burgers, I am going to have to try it.
I would love the chance to win, thank you. If I don’t win the book, where can I find it?
I’ve been making lamb sliders for a while now, never thought to add mint. The chutney looks like a great complement. Would love to win Michele’s book!
We are raising and marketing our grass-fed, hormone free lambs to “white tablecloth” restaurants and am always looking for new recipes to send to my chefs to showcase our lamb. thanks for the new flavor combinations. ” The Meadows”
what a beautiful book and one I’d love to have in my kitchen! I think I could put that tomato chutney on so many dishes, sounds great. Thanks for the chance to win!
Thanks again, Lea Ann! I already received the book from Michele and cooked my first recipe from it this morning– the oatmeal nut waffles. What a beautiful book! I’ll enjoy it for sure!
I was hoping you had cooked the Amish Breakfast Casserole. That’s up next for me.
I like how you think Karen.