Lamb and Spinach Sliders with Hatch Chiles and Corn
Juicy and tender Lamb Sliders with just a little kick! Hatch Chile salsa and corn make these extra special, topped with cheese and a citrusy spinach salad.
Servings 6 -8 sliders
Ingredients
- 1 pound ground lamb
- 3/4 cup Melissa's Hatch Chile salsa
- 1/2 cup frozen roasted corn kernals
- 1/2 cup grated Mexican cheese
- salt and pepper to taste
- 3 cups baby spinach leaves
- 6-8 slider buns
- for the dressing:
- 3 tablespoons mayonnaise
- 3 teaspoons Melissa's Hatch chile powder
- 2 tablespoons Tangerine and Hatch Chile Not Ketchup
- 1 teaspoon lemon juice
Instructions
- Mix the salsa and corn into the ground lamb until well incorporated into the meat.
- Form each patty with about 1/2 cup of the meat mixture.
- In a skillet or on the grill, cook the lamb patties one one side until browned.
- Turn the patties over and cook to desired doneness.
- Season as desired with salt and pepper.
- Top with 1 tablespoon of grated cheese.
- Toast or grill the slider buns.
- For the salad, toss the baby spinach leaves with the dressing.
- Place one patty on each bun and top with spinach salad.