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Lamb Sliders

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 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 -8 sliders
Author Mimi Holtz


  • 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


  • 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.