Ryan’s Mini Lamb Sliders

These totally delicious lamb sliders, otherwise known as mini lamb burgers, are a massive hit at Plains Camp. So much so that guests keep asking for the recipe! Well, luckily Chef Ryan decided to share the easy recipe with us all. Here is the recipe for the Tanda Tula homemade lamb sliders, although we make our own buns we suggest you get some from your closest bakery. Enjoy! 


  • 6 mini slider buns (get them from any local bakery) 
  • 500 g lamb mince 
  • 1 tsp onion powder 
  • 1 tsp salt 
  • 1 tsp ground cumin 
  • 2 medium beetroot 
  • 2 tbs apple cider vinegar 
  • 1 tbs brown sugar 
  • 1 tsp black pepper 
  • 4 tbs chutney 


  1. Boil the beetroot until tender. 
  2. Once the beetroot has cooked, remove the skins and grate the beetroot into a mixing bowl. 
  3. Mix in the apple cider vinegar, brown sugar, and black pepper. Season to taste. 
  4. Transfer the grated beetroot into a bottle and store it in the fridge. 
  5. Place the mince in a mixing bowl along with the onion powder, salt, and cumin. 
  6. Mix well and then divide into 6 equal balls. 
  7. Flatten the balls and shape them into small burger patties, slightly wider than the slider buns. 
  8. Heat up a large pan and fry the burger patties with some olive oil and butter. 
  9. Cut the slider buns in half and brush with a little melted butter. 
  10. Toast the buns in the same pan as the burger patties until they are golden brown. 
  11.  On the bottom half of the buns, place a small teaspoon of mayonnaise (optional), lettuce, and sliced cucumber. 
  12. Then place the burger patty, chutney, and grated beetroot. 
  13. Place the top half of the bun on the top of the burger and secure it with a skewer.