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.
Course Appetizer or Entree
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6-8 sliders
Author Mimi Holtz
Ingredients
1poundground lamb
3/4cupMelissa's Hatch Chile salsa
1/2cupfrozen roasted corn kernals
1/2cupgrated Mexican cheese
salt and pepper to taste
3cupsbaby spinach leaves
6-8slider buns
for the dressing:
3tablespoonsmayonnaise
3teaspoonsMelissa's Hatch chile powder
2tablespoonsTangerine and Hatch Chile Not Ketchup
1teaspoonlemon 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.