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Grilled Lamb Sliders with Smoked Tomato Jam

IngredientsGame, Vegetables, Bread
Day PartLate Night
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Grilled Lamb Sliders with Smoked Tomato Jam

Source: Recipe and photo courtesy of American Lamb Board

In Technomic’s Sandwich Consumer Trend Report, 35 percent of diners agreed that they would like restaurants to offer more mini sandwiches. Sliders fit the bill, but some menus are taking them up a notch or two by changing up the meat and condiments. Here, Chef Sappington uses fire-roasted tomatoes for a housemade jam that complements small grilled lamb burgers. 


Tomato Jam:

1 can (12 oz.) fire-roasted tomatoes
2 tbsp. brown sugar
2 tbsp. granulated sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 tsp. ground ginger
1 tsp. paprika
2 tbsp. julienned fresh mint


1  lb. ground lamb
Salt and pepper, to taste
8  soft white slider rolls
2  tbsp. unsalted butter, softened
8  thinly sliced small squares havarti cheese
3 to 4  tbsp. aioli or mayonnaise
4  oz. baby arugula leaves


  1. Prepare Tomato Jam: In medium, nonreactive pan with a heavy, flat bottom, combine tomatoes, brown sugar, granulated sugar, salt, pepper, ginger and paprika; bring to a simmer over medium-low heat. Stir with wooden spoon every 3 to 4 minutes to prevent sticking. (The jam has a tendency to scorch as it thickens, so stir frequently.)  After 30 to 40 minutes, the consistency of the jam should be thick and should coat the back of the spoon.
  2. Transfer jam to a nonreactive bowl, fold in mint and set aside to cool.
  3. Prepare Sliders: Season lamb with salt and pepper; form into 2-oz. patties by making golf ball-size rounds from the mixture and flattening. 
  4. Heat grill to medium-hot. Place grill grate just above the heat source and allow 5 minutes for heat to warm the grates. Turn off heat (or move coals) about 4 inches away from grill grates.
  5. Place lamb patties on grates; grill about 1 to 3 minutes per side or to desired doneness. Place a piece of cheese on each patty just before removing it from the grill. 
  6. Meanwhile, spread a little butter on both sides of each bun and toast until light golden brown. Spread about 1 tsp. tomato jam on bottom half of each bun; follow with several leaves of arugula and top with a grilled lamb patty.
  7. Spread top half of each bun with aioli or mayonnaise and place on lamb patty.  Serve immediately.

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