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Lamb Burger Eggplant Slider
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Lamb & Eggplant Sliders with Mint Chutney

Total Time 45 minutes

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.