Chicken and Lamb Sliders with Scallion-Dijon Relish

  • Yield 30 servings
  • Prep 20 minutes
  • Cook 12 minutes


1/2 pound ground chicken
1/2 pound ground lamb
1/2 teaspoon salt
1/4 teaspoon pepper
teaspoon Cooking spray
2 tablespoons olive oil
3 tablespoons finely chopped scallions (green parts only)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 -- (1-ounce) Parker House rolls
16 -- dill pickle chips


  1. Combine chicken,  lamb, teaspoon salt and pepper. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Heat oil in a large nonstick skillet on medium high heat. Cook patties in skillet until no longer pink inside, 6  minutes on each side or until done. 
  2. Combine scallions, Worcestershire sauce, mustard and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread scallion mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls. 



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