WEEKDAYS 1e|12c|p

Lamb Meatloaf Sliders

Mario Batali
Servings: 12
30 to 60 min

Not your mother's meatloaf, this comfort food on a bun will be a hit even with the pickiest of eaters!

  • Ingredients
  • step-by-step directions
Lamb Meatloaf Sliders
  • 2 pounds Ground Lamb
  • 1 Red Onion (finely minced)
  • 4 cloves Garlic (minced)
  • 1 Serrano Chiles (stemmed; seeded; minced)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Hot Pimentón
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cinnamon
  • 1/4 cup Tomato Paste
  • 1 Egg
  • 1/4 cup Breadcrumbs
  • 1/2 cup Cilantro (finely chopped)
  • Olive Oil
  • 1 cup Yogurt
  • Zest of 1 Lemon
  • 3 tablespoons Mint (chiffonade)
  • Harissa
  • 12 Mini Slider Buns (split and toasted)
  • Combine the Lamb, Onion, Garlic, Serrano, Cumin, Pimentón, Ginger, Turmeric, Cinnamon, Tomato Paste, Egg, Breadcrumbs, Cilantro, and Salt and Pepper. Work with your hands into a homogenous mixture, but don't overwork.
  • Form into golf ball sized patties. Flatten with the palm of your hand.
  • Preheat a well-oiled griddle or non-stick pan with a tablespoon of Olive Oil to medium-high heat. Cook the patties for 3 to 4 minutes per side.
  • While the patties rest, stir together the Yogurt, Lemon Zest, and Mint.
  • Builder the sliders with a meatloaf patty topped with Minted Yogurt and a smear of Harissa on the top bun. Top with the other half of the bun and serve.
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