Lamb & Eggplant Sliders with Mint Chutney

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Who needs a bun when you can use eggplant slices to create a grain-free slider? These Lamb & Eggplant Sliders with Mint Chutney are unique and delicious!

5 from 1 vote

Lamb & Eggplant Sliders with Mint Chutney

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 8 Sliders
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

For the Chutney:

  • 1 cup (20 g) fresh mint leaves
  • 1 cup (60 g) fresh cilantro
  • ½ cup (60 g) red onion, diced
  • 1 tablespoon (6 g) ginger, minced
  • 1 tablespoon (15 mL) fresh lemon juice
  • 2 small Thai chilies or 1 small serrano pepper, , halved and seeded
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ¼ cup (60 mL) water

For the Sliders:

  • 1 pound (454 g) ground lamb
  • cup (40 g) red onion, minced
  • ¼ cup (15 g) fresh cilantro, chopped
  • 1 teaspoon (2 g) ground cumin
  • ½ teaspoon (1.2 g) coriander
  • ½ teaspoon (1.5 g) garlic powder
  • Kosher or fine sea salt
  • 2 medium eggplants, , sliced into ¼-inch thick rounds
  • ¼ cup (60 mL) extra-virgin olive oil, plus more for greasing
  • Freshly ground black pepper
  • 3 green lettuce leaves, , torn into 8 small pieces
  • 8 to mato slices

Instructions 

  • Combine all the chutney ingredients in a food processor or blender and pulse until well incorporated.
  • In a large mixing bowl, combine the ground lamb, onion, cilantro, cumin, coriander, garlic powder, and ½ teaspoon salt. Mix well, then divide the mixture into 8 small patties.
  • Preheat the grill to medium-high heat, and oil the grate.
  • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  • Grill the lamb burgers for about 6-7 minutes per side until desired doneness is reached (internal temperature of 160°F for medium).
  • Grill the eggplant slices until just tender, about 4-5 minutes per side.
  • Stack each burger on an eggplant slice and top with the chutney, lettuce, tomato, and another slice of eggplant.

Nutrition

Calories: 268kcalCarbohydrates: 11gProtein: 11gFat: 20gSaturated Fat: 7gCholesterol: 41mgSodium: 334mgPotassium: 538mgFiber: 5gSugar: 6gVitamin A: 1076IUVitamin C: 12mgCalcium: 45mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating