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Mezze Lamb Sliders with Pepper-Olive Relish

Servings: Yields 16 mini burgers

These mini lamb burgers from Chef Klaus Happel of Soif Faim at Hotel Intercontinental won a Fleur De Lis Best of Show-Savory award at the 2011 New Orleans Wine & Food Experience. Chef Happel serves the burgers with crisp eggplant fries and tzatziki sauce for dipping.


For the relish:

  • 1 red pepper, charred over a gas stove burner, peeled, and coarsely chopped
  • 1 yellow pepper, charred over a gas stove burner, peeled, and coarsely chopped
  • 1/2 cup coarsely chopped, pitted kalamata olives
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. white balsamic vinegar
  •  1 tsp. finely minced garlic
  • Kosher salt to taste

For the sliders:

  • 2 lb. lean ground lamb
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 Tbs. finely minced garlic
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 16 small, soft buns, lightly grilled, for serving


Make the relish:

  • In a small serving bowl, stir together the peppers, olives, parsley, olive oil,vinegar, and salt. (This tastes even better if made several hours ahead or the night before.)

Make the sliders:

  • In a large bowl, gently mix together the ground lamb, parsley, garlic, salt, black pepper, and red pepper flakes. Form the mixture into 16 sliders; flatten them to about 1/2 inch thick.

    Grill or panfry the patties carefully for about 2 to 3 minutes per side for medium-rare. Be forewarned that the fat from the lamb can cause flare-ups. Serve the sliders on the buns, topped with the relish.nowfe promo box


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