MIKE’S LAMB SLIDERS
“Sliders, or miniburgers, are a great addition to a barbecue because everyone can have a taste and still have room to try the other dishes, as they are only two or three bites each. You can experiment a bit more with the favours that you put into them. Forget the classics – these ones will make you feel like summer is well and truly here with homemade hummus and tzatziki, which can be prepared earlier at home and put together at the potluck. “
SERVES 6 ● 500g lamb mince ● ½ tablespoon mustard seeds ● ½ teaspoon cumin ● ½ teaspoon smoked paprika ● 1 egg ● pinch salt and pepper ● 2 tablespoons breadcrumbs ● 6 small burger buns or slider buns ● 2 tablespoons extra virgin avocado oil ● 1 cos lettuce
HUMMUS ● 1 400g can cooked chickpeas in springwater ● 1 tablespoon tahini ● juice of 1 lemon ● ¼ cup toasted walnuts ● 2 tablespoons olive oil ● pinch salt ● pinch pepper
TZATZIKI ● ½ fennel bulb, finely sliced ● juice of ½ lemon ● 1 cup cold water ● ¼ telegraph cucumber, deseeded and peeled into strips ● 1 green chilli, deseeded and finely chopped ● 6 fresh mint leaves, finely chopped ● 2 tablespoons natural unsweetened yoghurt ● pinch sea salt 1 Make the Hummus and Tzatziki (see right). 2 Mix the lamb, mustard, cumin, smoked paprika, egg, salt, pepper and breadcrumbs in a large bowl until sticky and well combined. Form the mix into 6 equal-sized patties and lightly fry in a little vegetable oil until golden brown. 3 Assemble your lamb burgers by first toasting the buns and brushing with avocado oil. Spread a little hummus on the base of each bun, then cos lettuce, the lamb patty and a drizzle of tzatziki.
Hummus Blitz all of the ingredients together until smooth. Adjust the seasoning to taste and add a little cold water if necessary to achieve the right consistency.
Tzatziki Cover the sliced fennel with the lemon juice and cold water for 10 minutes, then drain. In a bowl, mix the fennel, cucumber, chilli, mint and yoghurt. Season to taste with a pinch of sea salt.