Preparation 20 mins l Cooking 20 mins
Ingredients (serves 4)
500g lamb mince
1 onion, grated
1 clove garlic, crushed
1 tsp ground cumin
1/4 cup flat leaf parsley, finely chopped
8 small buns
Mesclun mix (or other leafy greens of your choice)
Charred tomato relish
4 roma tomatoes, cut into wedges
1/4 tsp paprika
1 tsp pomegranate molasses
Cucumber and mint salsa
1 Lebanese cucumber, diced
1 tbsp mint, finely chopped
juice of 1 lime
1 red chilli, de-seeded and finely chopped
Red pepper mayo
1/4 cup bottled charred red peppers
1/2 cup good quality mayonaise
2 tsp harissa sauce
To make the Lamb sliders, combine the mince, onion, garlic, cumin, parsley and egg. Stir and season with sea salt and freshly ground black pepper. Shape into 8 small rissoles. Place onto a tray and chill in the refrigerator.
To make relish heat a char grill over a high flame and cook the tomato wedges until charred on all sides. Remove to a bowl. Roughly chop, add paprika and pomegranate molasses and season with sea salt and pepper.
To make salsa, combine all ingredients in a small bowl and season.
To make mayo, combine red peppers, mayonnaise and 1 teaspoon harissa in a food processor and blend.
To make sliders, heat a grill plate over a medium high heat. Cook the rissoles for 5 minutes on each side or until cooked through.
Lightly grill the buns, place a small amount of mesclun mix on the each base, top with the cooked rissoles and finish with a spoonful of red pepper mayo. Serve sliders with a selection of the relish and salsa in shot glasses or small glasses.
When forming your patties make sure to use a light touch and don’t compact them too much – you’re aiming for a loosely formed shape that holds together but isn’t too compressed.