Juicy ground lamb sliders, spiced with coriander, cumin, and ginger, served with a refreshing yogurt mojito sauce, crisp rocket and cucumber, and accompanied by a rich pumpkin bisque.
For the Lamb:
For the Yogurt Mojito Sauce:
For the Arugula & Cucumber:
To Serve:
For the Lamb: Sauté onion in oil until translucent, then add garlic, ginger and dry spices and toast for 2 minutes. Remove from heat and cool in refrigerator for 30 minutes.
Fold spice mixture and cilantro gently into lamb. Portion into 2-ounce patties and reserve, refrigerated.
For the Yogurt Mojito Sauce: Combine all ingredients. Reserve, refrigerated.
For the Arugula & Cucumber: Toss arugula and cucumber separately with olive oil and a pinch of sea salt. Reserve.
Assembly: Bring 2 patties per serving to room temperature for 10 minutes. Brush with olive oil and season with sea salt. Char-grill or pan-sear to desired doneness.
Place burgers on buns and top with arugula, 1 tablespoon of mojito yogurt sauce and 2 slices of cucumber and serve, accompanied by 3 ounces of pumpkin bisque.