Grilled LAMB Sliders WITH Tomato Chutney AND Havarti
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
Mini lamb sliders with a tangy-sweet tomato chutney and melted Havarti cheese. Grilled to perfection and served on toasted buns, they make great appetizers or a fun dinner.
Ingredients
- 29.6 ml extra-virgin olive oil
- 4.93 ml whole yellow mustard seeds
- 0.5 medium yellow onion finely chopped
- 2 clove garlic minced
- 78.1 ml packed light brown sugar
- 59.1 ml apple cider vinegar
- 1 stick cinnamon stick
- 2.46 ml ground ginger
- Kosher salt
- 1 can crushed tomatoes
- 4.93 ml freshly squeezed lemon juice
- 680 g ground lamb
- 7.39 ml kosher salt
- 7.39 ml ground coriander
- 7.39 ml freshly ground black pepper
- 3.7 ml ground cumin
- 12 slider buns split
- 59.1 ml unsalted butter at room temperature
- 14.8 ml canola oil
- 12 Havarti cheese
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 65.9 mg
- Iron: 1.72 mg
- Magnesium: 25.3 mg
- Phosphorus: 137 mg
- Potassium: 300 mg
- Zinc: 2.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 4.93 ml whole yellow mustard seeds
- 78.1 ml packed light brown sugar
- 59.1 ml apple cider vinegar
- 1 stick cinnamon stick
- 2.46 ml ground ginger
- Kosher salt
- 1 can crushed tomatoes
- 4.93 ml freshly squeezed lemon juice
- 680 g ground lamb
- 7.39 ml kosher salt
- 7.39 ml ground coriander
- 7.39 ml freshly ground black pepper
- 3.7 ml ground cumin
- 14.8 ml canola oil
- 12 Havarti cheese
Prepare
- 0.5 medium yellow onion, finely chopped
- Mince 2 clove garlic
- 12 slider buns, split
- 59.1 ml unsalted butter, at room temperature
Let's Cook
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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.
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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.
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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.)
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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.
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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.
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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.
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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.