Lamb and beetroot sliders with garlic mint and yoghurt

Fiona Andersen

The one thing that should be working hard at this time is the barbecue. Side step the burnt bangers and offer up some sliders, they’re worth a little bit of effort!

To make your own slider buns, click here.

Ingredients

40 g	Unsalted butter
120 ml	Olive oil
2	Onions, finely chopped
7 cloves	Crushed garlic
¼ tsp	Chilli flakes
½ tsp	Ground cumin
¼ tsp	Nutmeg, optional
700 g	Lamb mince
4	Beetroot, or 5 if needed, grated (Main)
2 tsp	Sea salt
1 ½ tsp	Ground black pepper
100 ml	Cream
2	Free-range eggs, large, beaten
1 cup	Breadcrumbs, dried
1 cup	Flat leaf (Italian) parsley, finely chopped
80 g	Parmesan cheese, grated
1 cup	Flat leaf (Italian) parsley, finely chopped
1 cup	Mint, finely chopped
400 g	Natural yoghurt
1	Bun, slider (bought or see recipe on foodhub.co.nz) as many as needed.
1 to serve	Salad greens
1 to serve	Chipotle sauce

Directions

1. Heat butter and 30ml of olive oil in a large heavy based saucepan over a medium heat.
2. Add onion and 5 cloves of the crushed garlic and cook without allowing it to colour for 10 minutes or until soft.
3. Add spices and cook for a further 1 minute before removing from heat and transferring into a large bowl.
4. Allow to cool completely before adding mince, grated beetroot, salt, pepper, cream, eggs, breadcrumbs, 50g parmesan, parsley and half the mint.
5. Mix together and form into golf ball-sized patties.
6. Place patties on a baking paper-lined tray and refrigerate for at least two hours to allow them to firm up.
7. Mix the last of the crushed garlic and mint into the yoghurt, until combined.
8. Season to taste with a little salt and pepper and reserve for later use.
9. Cook the lamb patties on a medium hot flat barbecue grill plate in remaining olive oil until nicely coloured on both sides and just cooked.
10. Remove patties from heat, place to one side and keep Warm.
11. Split slider buns in half, horizontally and toast either on the barbecue plate or in a hot oven to warm them up.
12. Spread a little mayonnaise on each half of the buns.
13. Place salad greens and red onions on the bottom of each bun.
14. Top with a lamb patty, a spoon of minted yoghurt and a squirt of chipotle sauce if using.
15. Place the slider bun lids on top and serve immediately.