Lamb Sliders with Golden Beetroot and Radish Slaw and Chipotle Sauce

Steps

1. BBQ hot plate to medium to high heat (if using).
2. Mix all lamb patty ingredients together in a small bowl using clean hands. Divide in half and shape into patties, about the size to fit slider buns. Set aside in fridge to firm up while you make the rest of the meal.
3. Peel and grate beetroot until you have ½ cup worth; trim radishes, slice thinly and cut into thin matchsticks; finely slice spring onion; remove core and seeds from capsicum and thinly slice; toss with all remaining slaw ingredients. Season with salt and pepper and set aside.
4. Heat a drizzle of oil in a small fry-pan on medium to high heat (or use BBQ hot plate). Cook patties for 2–3 minutes each side or until just cooked through. Set aside covered with foil to rest for 1–2 minutes. Cut slider buns in half horizontally. Lightly toast slider buns, cut-side-down, in same pan for about 1 minute to warm through (or use BBQ).
5. Top each slider bun bottom half with a lamb patty and some slaw. Spread mayonnaise on each top half of bun and drizzle with chipotle sauce. Serve remaining slaw on the side.