MLA Moroccan lamb sliders
- Prep time 30Min
- Cook time 15Min
- Technique Grill, Pan Fry / Saute, Sear
- Meat Lamb
- Cut Ground
- Serves 10
These Moroccan-spiced lamb sliders are packed with chickpeas and apricots, crusted in seeds and pistachios, and served in mini buns with hummus, spinach, and grilled veg – perfect for parties or casual bites.
Ingredients
For the Sliders:
- 675g minced Australian lamb
- ½ cup fresh flat-leaf parsley, finely chopped
- 1 x 225g tin chickpeas (garbanzo beans), drained and mashed
- 2 tablespoons Moroccan seasoning
- 5 dried apricots, finely diced
- 1 egg
For the Coating:
- ½ cup sesame seeds
- 2 tablespoons poppy seeds
- 1 teaspoon Moroccan seasoning
- ¼ cup pistachio nuts, finely chopped
To Serve:
- Mini burger buns, toasted Grilled red pepper, pumpkin, and aubergine Baby spinach leaves Hummus
Method
- In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.
- Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.
- Blend the sesame seeds, poppy seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.
- Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.
- Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.
