Mini Lamb Sliders with Tzatziki Sauce and Pineapple Upside-Down Trifle

Recipe courtesy of Linkie Marais. For more recipes, please visit


  • 11⁄2 lbs ground lamb
  • 1 egg
  • 2 tsp salt
  • 1⁄2 tsp ground black pepper 2 cloves garlic (chopped)
  • 1 tbsp chopped onion
  • 1 tsp Italian seasonings
  • 1 tsp Worcestershire sauce Mini pita pockets
  • Arugula


Set the EGG for direct cooking at 450°F/232°C.

Mix first 8 ingredients together and form small patties. Grill sliders in the BGE Slider Basket until done (about 2-3 minutes on each side). Open pita pockets and spoon in some Tzatziki sauce and add arugula. Add lamb sliders … and enjoy!

Tzatziki Sauce Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 1 cup grated cucumber (peeled and seeded) 1 tsp salt
  • 1⁄4 tsp pepper
  • 2 cloves garlic (chopped)
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill (chopped)
  • 1 tsp olive oil

Tzatziki Sauce Instructions

Combine all ingredients and mix well. Refrigerate until ready to use.

For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Ingredients

  • 1⁄4 cup light brown sugar
  • 1⁄4 cup brandy
  • 1 small container Mascarpone
  • 1 tbsp powdered sugar
  • 6 slices Angel Food cake
  • Maraschino cherries (optional for garnish)

For Pineapple Upside-Down Trifle 6 slices pineapple (core in) Instructions

Sprinkle pineapple slices with brown sugar on both sides. Let the slices sit for a few minutes. Grill pineapple for 2-3 minutes on each side or until pineapple slice becomes flexible. Remove from grid and place into a small bowl. Pour brandy on top of the pineapple; cool slightly and cut into quarters.

Combine powdered sugar and mascarpone and mix well. In the bottom of a martini glass layer, first the angel food cake, then the mascarpone, then the pineapple. Pour extra sauce into glasses. Garnish with pineapple slices and Maraschino cherries.

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