Lamb Sliders with Tomato Chutney
Lamb Sliders with Tomato Chutney. Lamb seasoned with mint and rosemary and topped with a tomato vinegar ginger chutney. A perfect recipe for a casual dinner with friends.
Servings 4 sliders
- 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.
If you double this recipe to make more sliders, you don't need to double to chutney recipe, you'll have plenty to top 8 little sliders.
Use your hands to mix lamb patties. 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.
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.
Calories: 354kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 332mg | Potassium: 345mg | Fiber: 3g | Sugar: 17g | Vitamin A: 776IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg