Barbequed Spiced Lamb Sliders

Barbecued Spiced Lamb Sliders

If you wait long enough the foods you remember from your childhood (that perhaps you were embarrassed to admit you loved) will eventually morph into something chic? In some very upscale establishments I have seen versions of "good 'ol" mac 'n cheese, shepherds pie and even stew. If you live in the States you may recall sliders from the White Castle. They have been transformed into something trendy in a lot of establishments.

White Castle restaurant was first founded in 1921 in Wichita, Kansas making it the oldest American hamburger/ fast food restaurant chain. I have never been to a White Castle Restaurant since it didn't reach Canada (as far as I know) but I have seen them advertised on the American channels on TV. They are credited with the invention of "the kitchen as an assembly line" which gave way to the fast food phenomenon we know today. It is known for square burgers (but so is Wendy's), sometimes referred to as "sliders" (officially spelled and trademarked as "Slyders").They were priced at five cents a burger until the 1940s, and remained at a cost of ten cents for years. To keep the costs down they grew smaller....and smaller....and smaller!!!!! I was always curious about where the name slider came from and now I know.

You see sliders on a lot of restaurant menus these days with tuna, lobster, chicken and beef....whatever they choose I guess. These diminutive mini burgers are packed with flavour in all of their two bites. I am on a burgerless bun kick...in fact these sliders are wrapped in lettuce. The lettuce and yogurt sauce also cut down on the heat if you choose to use the full 1-1/2 teaspoons of curry paste the recipe asks for. 

These lamb sliders are a lighter version because once again Val makes burgers without the bun. I use lettuce to wrap it instead.

**Barbecued Spiced Lamb Sliders"

1/3 cup medium bulgur
1/3 lb ground lamb
1/3 lb lean ground beef
1/2 medium onion , grated
2 -4 garlic cloves , minced
1/4 cup fresh mint , finely chopped (or 1 tsp dried mint)
1/2 to 1- 1/2 teaspoons red curry paste (I used only 1/2 tsp and it plenty spicy for me)
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 medium cucumber , grated, squeezed dry(about 1/2 cup)
1/3 cup low-fat plain yogurt , Greek style
1/4 teaspoon fresh ground black pepper
12 large lettuce leaves
1 medium tomato , chopped, about 1/2 cup

Soak bulgur in 1/3 cup hot water for 1 hour.

Combine the bulgur and the next 9 ingredients and then chill, covered for 30 minutes.

Mix cucumber, yogurt and pepper in a small bowl and season with salt.

Preheat the grill to medium-high.

Shape the meat mixture into 12 balls and flatten into thick mini burgers and season with salt.

Grill patties 4-8 minutes, turning once, until thermometer inserted registers 160 degrees F.

Wrap each burger in a lettuce leaf and serve with yogurt sauce and tomato.

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