Lamb Sliders with Tomato-Ginger Chutney from Tasting Colorado Cookbook (and an event!)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • Burgers
  • 8 ounces ground lamb
  • 1 teaspoon chopped fresh rosemary or thyme
  • 1 ounce fresh chopped mint
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 mini burger buns
  • Chutney
  • 1 tablespoon canola oil
  • ½ pound roma tomatoes (about 3 tomatoes), roughly chopped
  • 2 tablespoons minced fresh ginger
  • ½ white onion, finely chopped
  • ¼ cup red wine vinegar
  • ¼ cup sugar
Instructions
  1. For the burgers: Combine ground lamb, rosemary, mint, salt, and pepper in a small bowl and mix well. Shape into eight small burgers. Grill or pan sear to desired doneness and place each burger in a mini bun. Top with tomato-ginger chutney.
  2. 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 of chutney, about 1 hour. Chill before serving. Chutney may be stored in the refrigerator for up to 2 weeks.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/09/lamb-sliders-with-tomato-ginger-chutney-from-tasting-colorado-cookbook/