BBQ Rogan Josh Lamb Slider

4th April 2018
Make your own BBQ Rogan Josh Lamb Slider with Pickled Cucumber Salad and Lemon Yoghurt.

Make your own BBQ Rogan Josh Lamb Slider with Pickled Cucumber Salad and Lemon Yoghurt.


Serves: 10

Wine Match: Le Chat Noir Pinot Noir



  • 625g lamb mince
  • 2 tablespoons Patak's Rogan Josh paste
  • 1 x brown onion, finely diced
  • 10 x slider buns


  • 200g natural yoghurt
  • 1 tablespoon lemon zest and juice
  • 1/2 teaspoon honey

Salad dressing:

  • 1 x Lebanese cucumber, de-seeded and thinly sliced
  • 1 x Spanish onion, finely sliced
  • Mint leaves, roughly chopped
  • 1 teaspoon caster sugar
  • 1 tablespoon apple cider vinegar
  • Extra virgin olive oil
  • Vegetable 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 and set aside
  3. For the sauce, add yoghut, honey, lemon juice and zest in a bowl. 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 and set aside
  5. For the salad, add the cucumber and onion to a bowl, 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. Place patties onto the BBQ grill and cook for 4 minutes on one side and 2 minutes on the second side - do not press or squash them
  8. Once cooked, place patties on a resting rack for 6 minutes. While they rest, char grill the slider rolls
  9. Add the chopped herbs to the salad, along with a little extra virgin olive oil and adjust seasoning
  10. To serve, spoon a small amount of sauce onto the slider roll, add lamb pattie, top with cucumber salad and drizzle more sauce


Recipe supplied by BBQ School.

Visit to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.

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