Chicken and Lamb Sliders with Scallion-Dijon Relish

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


1/2pound ground chicken
1/2pound ground lamb
1/2teaspoon salt
1/4teaspoon pepper
teaspoon Cooking spray
2tablespoons olive oil
3tablespoons finely chopped scallions (green parts only)
1tablespoon Worcestershire sauce
1tablespoon Dijon mustard
2teaspoons 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.