Grilled Lamb Sliders With Tomato Chutney And Havarti

Let's Cook

1. Step 1.

   In a medium saucepan over medium-low heat, warm 2 tablespoons olive oil. Add 1 teaspoon yellow mustard seeds, swirl the pan, then add ½ finely chopped medium yellow onion and 2 minced garlic cloves. Cook, stirring, until the onion softens, about 5 minutes.

2. Step 2.

   Stir in ⅓ cup packed light brown sugar, ¼ cup apple cider vinegar, 1 cinnamon stick, ½ teaspoon ground ginger, and 1 teaspoon kosher salt. Add 1 can (14.5 ounces) crushed tomatoes. Simmer, stirring often, until the mixture thickens, about 15 minutes.

3. Step 3.

   Remove the chutney from the heat and stir in 1 teaspoon lemon juice. Season with more salt if needed. Let cool completely. (You should have about 1 cup; can be made up to 1 week ahead and refrigerated.)

4. Step 4.

   In a large bowl, using your hands, gently mix together 1½ pounds ground lamb, 1½ teaspoons kosher salt, 1½ teaspoons ground coriander, 1½ teaspoons freshly ground black pepper, and ¾ teaspoon ground cumin until well combined. Divide into 12 equal portions (about 2 ounces each), roll into balls, then flatten into ½-inch-thick patties. Place on a large rimmed baking sheet.

5. Step 5.

   Spread the cut sides of 12 slider buns lightly with ¼ cup unsalted butter at room temperature. Heat a large cast-iron griddle or two cast-iron pans over medium-high heat. Add the buns, cut sides down, and cook until toasted, about 2 minutes. Transfer to a serving platter.

6. Step 6.

   Brush the griddle or pans with 1 tablespoon canola oil. Add the patties and cook the first side until nicely seared, about 2 minutes. Flip the patties, top each with a slice of Havarti cheese, and continue cooking to medium-rare or medium (1 to 2 minutes longer) until the cheese is slightly melted.

7. Step 7.

   Transfer the patties to the bun bottoms. Top each patty with about 1 tablespoon of the cooled chutney, place the top bun on top, and serve at once.