Harissa Lamb Sliders with a curry yogurt sauce
SHARE THIS RECIPE

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.

Harissa Lamb Sliders with a curry yogurt sauce

Author: Bobby Lozano

Print/Download

INGREDIENTS
  • Makes 6 sliders
  • 1 lb ground lamb
  • 2 Tbsp harissa
  • 1 Tbsp Dizzy Pig Happy Nancy seasoning
  • 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
INSTRUCTIONS
  • 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 a large mixing bowl, combine ground lamb, harissa, and Happy Nancy seasoning and mix well by hand

    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

    Form the lamb into 6 patties, about palm size to fit slider buns

  • On a medium cutting board, shred cucumber with a cheese grater

    On a medium cutting board, shred cucumber with a cheese grater

  • Place shredded cucumber into a towel and squeeze out excess liquid

    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

    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

    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

    Place patties on the Big Green Egg on direct heat and cook for 4 minutes

  • Flip patties and cook for another 4 minutes

    Flip patties and cook for another 4 minutes

  • On brioche bun, stack patties, feta, yogurt sauce, and top bun

    On brioche bun, stack patties, feta, yogurt sauce, and top bun

  • Garnish with curled cucumber if desired

    Garnish with curled cucumber if desired