Harissa Lamb Sliders
Who doesn’t love sliders? These bite-size burgers are great for any gathering. Even those who aren’t usually a fan of lamb will enjoy this flavor combination. This recipe combines flavors from the Mediterranean and Middle East into a very American dish.
Cannot find harissa? Try adding a pepper jelly or cayenne to the mix.
Ingredients
Makes 6 sliders
Lamb Sliders
- 1 lb ground lamb
- 2 Tbsp harissa
- 1 Tbsp Dizzy Pig Happy Nancy seasoning
Cucumber Yogurt Sauce
- 1/2 cup shredded cucumber (1 cucumber)
- 1 5.3 oz container plain Greek yogurt
- 1/2 lime juice
- 1 tsp Dizzy Pig Bombay Curry seasoning
- 6 mini Brioche buns
- 1/2 cup crumbled Feta cheese
Directions
Preparation
- Heat the Big Green Egg cooker to 400°F
- In a large mixing bowl, combine ground lamb, harissa, and Happy Nancy seasoning and mix well by hand
- Form the lamb into 6 patties, about palm size to fit slider buns
- Shred cucumber with a cheese grater to make half a cup, and place into towel to squeeze out excess liquid
- Make yogurt sauce: Combine cucumber, yogurt, lime juice, and Bombay Curry seasoning, mix well, cover and refrigerate
- Optional: with the remaining cucumber, remove some of the seeds, cut into thin slices, and roll each into a tight curl secured with toothpicks
Make sliders
- Place patties on the Big Green Egg on direct heat and cook for 4 minutes on each side
- On brioche bun, stack patties, feta, yogurt sauce, and top bun
- Garnish with curled cucumber if desired
In This Recipe:
What Else is Cooking?
Grilled Chicken Caesar Salad & Homemade Dressing
Italian Vinaigrette with Dizzy Pig Mediterranean-ish
Tsunami Spin Pork Chops with Mustard Tarragon Sauce
Grilled Hamburgers with Caramelized Onion Aioli
Step by Step
In a large mixing bowl, combine ground lamb, harissa, and Happy Nancy seasoning and mix well by hand Form the lamb into 6 patties, about palm size to fit slider buns On a medium cutting board, shred cucumber with a cheese grater Place shredded cucumber into a towel and squeeze out excess liquid Make yogurt sauce: Combine cucumber, yogurt, lime juice, and Bombay Curry seasoning, mix well, cover and refrigerate Optional: with the remaining cucumber, remove some of the seeds, cut into thin slices, and roll each into a tight curl secured with toothpicks Place patties on the Big Green Egg on direct heat and cook for 4 minutes Flip patties and cook for another 4 minutes On brioche bun, stack patties, feta, yogurt sauce, and top bun Garnish with curled cucumber if desired
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