Lamb Sliders

Serves: 12
Easy
Time: 45 minutes

INGREDIENTS:

Sliders
500g lamb mince
1 small onion, finely diced
2 garlic cloves, finely chopped
1 tablespoon oregano leaves, chopped
2 teaspoons fennel seeds
1 teaspoon onion powder
1 tablespoon barbecue sauce
2 teaspoons wholegrain mustard
1 egg, lightly beaten
¾ cup panko breadcrumbs
1 tablespoon olive oil
200g bocconcini, sliced
1 baby cos lettuc
12 small burger buns, split and toasted

Beetroot hummus
¾ cup hummus
2 canned baby beetroots, drained
1 teaspoon ground cumin

METHOD:

1. Mix the lamb mince, onion, garlic, oregano, fennel seeds, onion powder, barbecue sauce, mustard, egg and breadcrumbs until well combined. Roll the mixture into 12 small balls, about the size of a golf ball. 

2. Heat the oil in a large frypan over a medium-high heat. Add the lamb and use a spatula to flatten. Once flattened, each patty should be a bit bigger than the diameter of the bun as they will shrink. Cook for about 3 minutes, then turn over. Place the bocconcini slices on top and cover the pan. Cook for a further 3 minutes to melt the cheese and finish cooking the lamb.

3. Meanwhile, to make the beetroot hummus, blitz the hummus, beetroot and cumin in a food processor until smooth.

4. Divide the lettuce leaves between the toasted bun bases and top with a lamb patty and a dollop of the beetroot hummus. Put the lid on top and serve.
   

“Mary had a little lamb slider...”