As I was writing this post, my curiosity became piqued about how “slider” became a term used to describe mini burgers.
After some research (i.e. 5 second Google search), it’s seems it was coined in the 1940’s by the U.S. Navy who used it to refer to their greasy hamburgers that “slid easily.”
Not the most exciting backstory…but you know what is exciting? Lamb & Eggplant Sliders with Mint Chutney.
If the sound of char-grilled lamb burgers—seasoned with an exquisite blend of exotic spices—topped with a cool, mint chutney all sandwiched between two slices of grilled eggplant doesn’t get your motor running, I’m not sure what will.
I don’t know how easily these burgers will slide, but I do know that they will take your grilling game to a whole new flavor level.
Start by making the chutney. Blend some fresh mint, cilantro, red onion, ginger, lemon juice, and a seeded chili pepper together in a food processor or high-speed blender.
In a large mixing bowl, combine the burger ingredients: ground lamb, minced red onion, fresh cilantro cumin, coriander, garlic powder, and sea salt. Mix well.
Divide the lamb mixture into 8 equal portions and form into patties.
Slice two medium eggplants into 1/4 inch rounds. You’re looking to have 8 pairs of matching slices for your slider “buns.”
Grill the burgers for about 6-7 minutes per side until they are done to your liking (160°F for medium).
Whole you’re at it, grill the eggplant slices for 4-5 minutes per side until they are tender.
Stack an eggplant slice with lettuce, sliced tomato, and a lamb burger. Top it off with some chutney and another slice of eggplant. Enjoy!
Lamb & Eggplant Sliders with Mint Chutney
Ingredients
- 1 pound ground lamb
- 1/3 cup red onion minced
- 1/4 cup fresh cilantro chopped
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 medium eggplants sliced into 1/4" thick rounds
- olive oil
- more sea salt
- black pepper
- sliced tomato
- lettuce leaves
For the Chutney:
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 1/2 cup red onion diced
- 1 tablespoon ginger minced
- 1 tablespoon fresh lemon juice
- 2 small Thai chilies (or 1 small Serrano pepper) halved and seeded
- 1 teaspoon sea salt
- 1/4 cup water
Instructions
For the Burgers
- Preheat a grill to medium high heat and oil the grate.
- Combine the lamb, onion, cilantro, cumin, coriander, garlic, and salt in a bowl and mix well. Divide the mixture into 8 small patties.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant until tender, about 4-5 minutes per side.
- Grill the lamb burgers for 6-7 minutes per side until desired doness is reached (internal temperature of 160°F for medium).
- Stack each burger on an eggplant slice and top with chutney, lettuce, tomato and another slice of eggplant.
For the Chutney
- Combine all the ingredients in a food processor or blender and pulse until well incorporated. Store in a tightly covered container in the refrigerator for up to 3 days.
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