Sliders are the perfect bite-sized snack and you'll love the kick that these chili lamb mini-burgers will add to your next party.

Ingredients

• 1 lb lean ground lamb
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp hoisin sauce
• 1 tsp hot chili sauce
• 1 tsp minced ginger
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tbsp green onion, finely chopped
• 1/2 cup Balkan-style yogurt
• 2 tbsp sweet mint jelly
• 12 slider buns
• 2 cups baby arugula
• 12 cherry tomatoes, halved
• 1 mini cucumber, finely sliced

Directions

1 Place lamb in a large bowl; add the salt, pepper, hoisin and chili sauces, ginger, garlic, cumin and green onion and mix well with your hands. Divide the mixture into 12 balls and flatten each into a disk. Refrigerate until ready to grill. Meanwhile, stir together the yogurt and mint jelly in a small bowl; set aside.

2 Heat barbecue to medium high. Place the burgers on the grill and cook for about 6 to 8 minutes, turning once, until nicely browned on each side. During the last minute of cooking, place the slider buns on the grill, cut side down, to toast.

3 To serve, slather the toasted buns with the mint yogurt, add burger and top with arugula, tomatoes and cucumber.