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Delhi Lamb Sliders With Green Raita Sauce and Grilled Long-Stem Artichoke Hearts & Asparagus

Pete Boothroyd tells us the recipe below is a riff on the lamb burger that shows up occasionally on Centre Street Cafe’s specials board.

Ingredients

Lamb Sliders

  • 2 pounds ground lamb
  • 1 tablespoon salt
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 tablespoons minced red onion
  • Juice and zest of 1 lime
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 tablespoon ginger paste (or grated fresh ginger)
  • 2 teaspoons smoked paprika
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon cayenne
  • 1 dozen miniature cracked wheat or sourdough buns
  • Pickled red onion
  • Arugula leaves

Asparagus & Artichoke

  • 1⁄2 cup cooked chickpeas
  • Juice of 1 lemon
  • 1 tablespoon virgin olive oil
  • 2 pounds asparagus
  • 8–10 marinated artichokes with stems
  • Salt

Green Raita Sauce

  • 1 cup Greek yogurt
  • 2 tablespoons finely chopped mint leaves
  • 1 tablespoon finely chopped cilantro
  • Juice of 1 lime
  • 1⁄2 teaspoon cumin powder
  • 1⁄2 teaspoon salt

Preparation

Directions
Mix ingredients together. Blanch asparagus in salted boiling water for 3 minutes. Cut artichoke hearts in half and coat the asparagus and artichokes in olive oil and lemon juice, and salt lightly. Combine lamb burger ingredients and form into patties. Grill vegetables and patties until desired doneness. Assemble the burgers on buns with sauce, pickled red onion and arugula leaves. Spoon chickpeas over the grilled veggies before serving.