Lamb Sliders

Okay, I'm not going to say much other than here it is, the much-requested and long-await recipe for lamb sliders! I promise you, these are awesome. Some even said the best burgers they've ever had. The chutney is basically a riff off of CL's peach chutney recipe, modified to thicken enough to top a burger. Enjoy, readers!

Recipe makes 6 servings, 2 sliders per serving

For chutney:

1 pound diced, peeled peaches

¾ cup finely chopped red onion

¼ cup brown sugar

¼ cup cider vinegar

1 ½ tablespoons minced, peeled ginger

1 tablespoon minced, seeded jalapeno

¼ teaspoon salt

1 tablespoon freshly squeezed lime juice

For sliders:

2 pounds ground lamb

½ cup grated yellow onion

3 teaspoons ground coriander

2 teaspoons ground cinnamon

2 teaspoons cumin

1 teaspoon salt

Remaining ingredients:

12 thick mini pitas

¼ cup plain Greek yogurt

¼ cup chopped fresh cilantro

To prepare chutney:

Combine first seven ingredients (peaches through jalapeno) in a saucepan. Bring to a boil, cover, and reduce heat. Simmer 20 min. Uncover and simmer another 15-20 min, or until liquid is mostly evaporated. Remove from heat and stir in lime juice.

To prepare sliders:

Combine all ingredients (lamb through salt) in a large bowl. Divide into 12 equal portions, and form into flat, thin patties, slightly indenting the center with thumb. Cook (grill or broil) patties 3-4 min per side, or until desired degree of doneness.

Open pita into two halves. Spread 1 teaspoon yogurt inside the top half of each mini pita. Place one mini Medi on the bottom half of each pita; top with generous helping of chutney, pinch of cilantro (about one teaspoon ), and top half of pita.