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Spicy Lamb Burger Sliders

D'Artagnan | Yield: serves 4
For these Moroccan-spiced lamb sliders, we combine our merguez sausage and ground lamb then top with grilled halloumi cheese and a harissa yogurt sauce. They’re perfect for a party.
Spicy Lamb Burger Sliders with Harissa Recipe | D’Artagnan

Ingredients

  • ¾ cup Greek yogurt
  • 2 tablespoons harissa paste
  • 1 package Merguez Sausage
  • 16 ounces Ground Lamb
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • Olive oil
  • 6 ounces halloumi cheese, cut into 12 slices
  • ½ lemon
  • 12 slider buns
  • Arugula
  • Roasted red peppers in olive oil, drained and cut into twelve 2” pieces

Preparation

  1. In a small bowl, stir together yogurt and harissa. Cover and refrigerate until ready to use.
  2. Remove merguez from its casing and crumble; add to a mixing bowl with ground lamb, parsley, and oregano. Gently mix until combined; be careful not to over mix. Form twelve 2 ounce patties. Season each patty with salt and pepper.
  3. Cook patties to desired doneness (we recommend medium), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Rest on a cutting board.
  4. While patties are resting, heat a grill pan over medium-high. Grill cheese slices, about 1 minute on each side. Remove from heat, drizzle with olive oil and give a light squeeze of lemon.
  5. Dress slider buns with arugula and red pepper; add patties and a slice of grilled halloumi. Top with reserved yogurt sauce before adding top bun. Secure with a pick, if needed and serve immediately.