Grilled Lamb Eggplant Sliders with Fresh Mint Chutney
Mediterranean-inspired sliders featuring seasoned ground lamb patties grilled to perfection and nestled between tender grilled eggplant rounds instead of traditional buns. The vibrant mint chutney adds fresh herbaceous brightness with cilantro, ginger, and Thai chilies that cuts through the rich lamb beautifully. Perfect for summer entertaining, outdoor gatherings, or anyone following a low-carb lifestyle. The combination of smoky grilled flavors with aromatic Middle Eastern spices creates an twist on classic sliders that feels both familiar and exotic.
Ingredients
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- ½ cup red onion, diced
- 1 tablespoon ginger, minced
- 1 tablespoon fresh lemon juice
- 2 small Thai chilies or 1 small serrano pepper, halved and seededjalapeño pepper1:2 ratiomild heat
less intense spice
- 1 teaspoon kosher or fine sea salt
- ¼ cup water
- 1 pound ground lambground turkey1:1healthy
slightly drier texture
- ⅓ cup red onion, minced
- ¼ cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- kosher or fine sea salt
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- ¼ cup extra-virgin olive oil, plus more for greasing
- freshly ground black pepper
- 3 green lettuce leaves, torn into 8 small pieces
- 8 tomato slices
Instructions
- 1
Combine all chutney ingredients in a food processor or blender and pulse until well incorporated
- 2
Combine ground lamb, onion, cilantro, cumin, coriander, garlic powder, and salt in a large mixing bowl
- 3
Mix lamb mixture well, then divide into 8 small patties
- 4
Preheat grill to medium-high heat and oil the grate
- 5
Brush both sides of eggplant slices with olive oil and season with salt and pepper
- 6
Grill lamb burgers for 6-7 minutes per side until internal temperature reaches 160°F
- 7
Grill eggplant slices until just tender, about 4-5 minutes per side
- 8
Stack each burger on an eggplant slice and top with chutney, lettuce, tomato, and another eggplant slice
Tips
Oil the grill grates well to prevent the lamb patties from sticking during cooking
Salt the eggplant slices 30 minutes before grilling and pat dry to remove excess moisture for better texture
Make the mint chutney up to 2 days ahead and refrigerate to let flavors meld
Good to Know
Assembled sliders best eaten immediately. Cooked components can be refrigerated up to 3 days separately.
Chutney can be made 2 days ahead. Lamb patties can be formed and refrigerated 1 day ahead.
Serve immediately while eggplant and lamb are still warm for best texture and flavor.
Common Mistakes
Don't skip oiling the grill grates to avoid lamb patties sticking
Don't overcook the eggplant to avoid mushy texture
Don't press down on lamb patties while grilling to avoid losing juices
Substitutions
less intense spice
creamy instead of chunky
FAQ
Can I make these sliders in a skillet instead of grilling?
Yes, cook the lamb patties in a hot skillet with a little oil for the same timing, and use a grill pan for the eggplant to get some char marks.
How long will the mint chutney keep in the refrigerator?
The chutney will stay fresh for up to 5 days refrigerated in an airtight container, though the color may darken slightly over time.
Can I freeze the cooked lamb patties for later use?
Yes, cooked lamb patties freeze well for up to 3 months. Thaw overnight in refrigerator and reheat gently before serving.