Chef Bobby Kenny Madras curry Australian lamb sliders with arugula and cool mojito yogurt sauce

  • Prep time 30Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 12

Delicious lamb sliders!


3 pounds Australian lamb, ground
¼ cup onion, cut into 1/8-inch dice
2 tablespoons vegetable oil
1 tablespoon garlic, minced
2 tablespoons ginger, minced
1 ounce coriander seeds
1 teaspoon fennel seeds, toasted
1 tablespoon cumin seeds
1 teaspoon dry mustard
½ teaspoon black pepper, coarsely ground
½ teaspoon ginger, powdered
1 teaspoon turmeric
½ teaspoon cayenne
½ tablespoon paprika
2 tablespoons cilantro, chopped

Yogurt Mojito Sauce:
16 ounces yogurt
¼ mint bunch, minced
1 tablespoon lime juice 
1 tablespoon honey

Arugula & Cucumber:
1 arugula bunch
48 thin slices cucumber
Extra virgin olive oil, as needed
Sea salt, as needed

To Serve:
24 brioche rolls or challah dinner rolls, toasted (*See Assembly method.)
Pumpkin bisque as needed (**See Assembly method.)


For the Lamb: Sauté onion in oil until translucent, then add garlic, ginger and dry spices and toast for 2 minutes. Remove from heat and cool in refrigerator for 30 minutes.

Fold spice mixture and cilantro gently into lamb. Portion into 2-ounce patties and reserve, refrigerated.

For the Yogurt Mojito Sauce: Combine all ingredients. Reserve, refrigerated.

For the Arugula & Cucumber: Toss arugula and cucumber separately with olive oil and a pinch of sea salt. Reserve.

Assembly: Bring 2 patties per serving to room temperature for 10 minutes. Brush with olive oil and season with sea salt. Char-grill or pan-sear to desired doneness.

Place burgers on buns and top with arugula, 1 tablespoon of mojito yogurt sauce and 2 slices of cucumber and serve, accompanied by 3 ounces of pumpkin bisque.