Lamb & Eggplant Sliders with Mint Chutney
Published Jun 30, 2020
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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!

Lamb & Eggplant Sliders with Mint Chutney
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
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.













