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.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.