Lamb Slider with Mint and Tomato-Ginger Chutney - Serves 2-4

From: Taste of Colorado by Michele Morris / The Stanley Hotel, Estes Park / Executive Chef Richard Beichner and Food and Beverage Manager Mark Ortell

Makes 2 to 4 servings

Ingredients:
Burgers:
8 ounces ground lamb
1 teaspoon chopped fresh rosemary or thyme
1 ounce fresh chopped mint
1/4 teaspoon salt
1/8 teaspoon pepper
8 mini burger buns

Chutney:
1 tablespoon canola oil
1/2 pound Roma tomatoes (or about 3 tomatoes) roughly chopped
2 tablespoons minced fresh ginger
1/2 white onion, finely chopped
1/4 cup red wine vinegar
1/4 cup sugar

For the burgers:
Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix well. Shape into eight small burgers. Grill or pan sear to desired doneness and place each burger in a mini bun. Top with tomato-ginger chutney.

For the chutney:
Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. Chill before serving. Chutney may be stored in the refrigerator for up to 2 weeks.