Hawaiian Lamb Sliders W/hoisin-sauce

These cute little sliders are a fun twist on the Hawaiian combination of pork and pineapple. The prosciutto wraps wonderfully around grilled pineapple and the hoisin-soy glaze adds a subtle layer of flavor along with the wasabi mayonnaise

Ingredients

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• FOR THE HOISIN-SOY GLAZE:
• 2 T. hoisin sauce
• 2 T. soy sauce
• 1 T. honey
• 1 T. Sriracha hot sauce
• 1 (8-ounce) can pineapple rings in juice
• FOR THE BURGERS:
• Around 1 pound ground lamb
• salt and freshly ground peppershopping list
• 4 slices prosciutto
• 1/3 cup mayonnaise
• wasabi, to taste
• Hawaiian sweet rolls, toasted on the grill

How to make it

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• Make the hoisin-soy glaze: In a small bowl, combine hoisin sauce, soy sauce, honey, Sriracha and 1 Tablespoon of pineapple juice, reserving pineapple rings for later. Whisk together until combined.
• Mix mayonnaise with about 1 1/2 teaspoons of ready-made wasabi and set aside.
• Make the burgers: Prepare grill to medium-high heat, or preheat broiler. In a medium bowl, add lamb, salt, pepper and 3 tablespoons of hoisin-soy glaze, reserving remaining glaze. Gently mix to combine, and form into miniature patties for sliders.
• Drain pineapple rings and set on a plate, ready for the grill.
• Same with Hawaiian sweet rolls. Slice sets of three in half, ready to toast on the grill over indirect heat.
• Cook lamb patties on grill or in broiler 2 minutes per side, longer depending on desired doneness. TOP LAMB PATTIES WITH HOISIN-SOY GLAZE 1 MINUTE BEFORE YOU FINISH COOKING. Put pineapple slices on grill during the last 2 minutes of grilling patties along with the buns.
• ASSEMBLE: Cut pineapple slices into 4 sections and wrap each section with a strip of prosciutto. Put mayonnaise mixture on bottom buns, then lamb patty, 2 sections of pineapple wrapped in prosciutto, then top bun.