Name: Air-Fryer Lamb Sliders with Apricot Chutney
Total time: 40 min
Ingredients: 10 ounces ground lamb; ½ teaspoon garlic powder; Salt and pepper; 2 tablespoons finely chopped dried apricot; 2 tablespoons water; 1 small shallot , chopped fine; 2 teaspoons packed brown sugar; 1½ teaspoons minced fresh rosemary or ½ teaspoon dried; 1 teaspoon lemon juice; 1 ounce goat cheese , crumbled (¼ cup); 4 slider buns or soft dinner rolls , toasted if desired; ¾ cup baby arugula

Why This Recipe Works

Sliders should be fun, and part of the fun comes from playing with a variety of flavorings and toppings, as in this supereasy version, which translates the fantastic combo of rich lamb, fragrant rosemary, and sweet-tart apricot chutney into a miniature burger. The lamb patties needed minimal attention when cooked in the air fryer. Meanwhile, we devised a brilliantly simple chutney using dried apricots, a chopped shallot, brown sugar, rosemary, and lemon juice, which cooked in just a minute in the microwave. Goat cheese and baby arugula required zero prep and provided tanginess and a peppery bite to cut the richness of the lamb. Coming together in just 40 minutes, our elegant and attractive sliders make a fun appetizer or an easy and unique weeknight meal for two.

Before You Begin

You can toast rolls in your air fryer.

Instructions

Divide lamb into 4 lightly packed balls, then gently flatten each into ½-inch-thick patties. Press center of each patty with fingertips to create ¼-inch-deep depression. Sprinkle with garlic powder and season with salt and pepper.

Arrange patties in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until sliders are lightly browned and register 160 degrees, about 9 minutes, flipping and rotating sliders halfway through cooking.

Meanwhile, microwave apricots, water, shallot, sugar, rosemary, lemon juice, and pinch salt in bowl until apricots soften, about 1 minute. Using fork, mash apricots against side of bowl to thicken chutney.

Transfer sliders to plate and top with goat cheese. Spread 2 teaspoons chutney on each roll bottom, top with sliders and arugula, then cap with roll tops. Serve.