These sliders are great for entertaining. You can make the Tomato Chutney a few days in advance and warm it up when your guests arrive. The chutney is also great with chicken and fish if you have leftovers. Use little bamboo skewers when serving the sliders, it makes them look polished and holds the tops on when you move the platter around. I usually serve the sliders with sides of zucchini & eggplant frites in little baskets.
Active Time: 1 hour
Makes 8 Sliders
1 lb ground lamb
¼ cup coarsely chopped pistachios
½ crumbled feta
¼ cup coarsely chopped oil-cured black olives
2 teaspoons Moroccan spice blend *
*a blend of ground cinnamon, paprika, cumin, turmeric, and cloves
Baby arugula leaves
8 small soft rolls, slit horizontally
2 tablespoons olive oil
1 cup onion, finely diced
2 cloves garlic, finely chopped
½ teaspoon orange zest
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 teaspoon brown mustard seeds
¼ teaspoon turmeric
¼ teaspoon allspice
1/8 teaspoon cinnamon
1 teaspoon harissa – Moroccan chili paste
2 teaspoon preserved lemon, finely diced
1 tablespoon honey
1 14.5 oz can crushed fire roasted tomatoes
½ teaspoon salt
Combine all ingredients together in a bowl and mix gently until combined. Form the mixture into 8 2-inch balls and press them gently into patties. Place the patties on a plate, cover and refrigerate while you make the chutney. Bring the patties to room temperature before grilling.
Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and orange zest and cook for 1 minute. Add the spices and cook for another minute, or until fragrant. Add the harissa and remaining ingredients. Bring the mixture to a boil and then turn the heat to low and simmer for 10 to 15 minutes, or until the chutney has thickened and excess liquid has reduced.
This chutney gets better with time. It will keep for up to a month, chilled in an airtight container. Re-warm before serving.
Heat a grill or griddle to medium-high and brush lightly with olive oil. Cook the sliders for 3 minutes on each side for medium-rare. Spread a small amount of chutney on the bottom of each bun and then place a patty on each. Top with a rounded tablespoon of chutney, a few baby arugula leaves and the lid. Slide a bamboo skewer through the top and serve.