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BBQ Rogan Josh Lamb Slider

BBQ Rogan Josh Lamb Slider

Posted on April 26 2017, By: Kerri Thomas

BBQ Rogan Josh Lamb Slider


  • 625g Lamb mince
  • 2 tbls Patak’s Rogan Josh paste
  • 1 Brown onion, finely diced
  • Sauce
  • 200g Natural yoghurt
  • 1 tbls Lemon zest and juice
  • ½ tsp honey


  • 1 Lebanese cucumber, de-seeded and thinly sliced
  • 1 Spanish onion, finely sliced
  • Mint leaves, roughly chopped
  • Coriander leaves, roughly chopped
  • 1 tsp Castor sugar
  • 1 tbls Apple cider vinegar
  • 10 Slider buns
  • Vegetable oil
  • Extra-virgin olive oil
  • Murray River pink salt
  • Freshly cracked black pepper



  1. Pre-heat the BBQ
  2. In a bowl mix lamb mince, Rogan josh paste, and brown onion together, set as aide
  3. For the sauce, in a bowl add yoghurt, honey and lemon juice and zest, mix together and season with salt and pepper.
  4. For the salad dressing, in a small bowl mix the vinegar, sugar and a pinch of salt together, set aside.
  5. For the salad, in a bowl add the cucumber and onion then pour over the dressing and allow to sit for 15 minutes.
  6. Shape lamb mix into 10 patties, and pat each pattie with a small amount of vegetable oil, salt and pepper.
  7. To cook the patties, place patties onto the BBQ grill and cook for 4 minutes on one side then 2 minutes on the second side, don’t press or squash the patties, squashing the patties is just simply seeing out the moisture.
  8. Once cooked place on the resting rack for 6 minutes, while the patties are, resting char grill the slider rolls. Add the chopped herbs to the salad, along with a little extra-virgin olive oil, and adjust seasoning.
  9. To serve, spoon a little yoghurt sauce onto the slider roll, add lamb pattie, top with cucumber salad and a little extra sauce.


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