Lamb Sliders With Cherry Balsamic Relish

For the cherry relish

• 1 tbsp olive oil
• 1/4 cup sliced shallot
• 3 tbsp balsamic vinegar
• 2 cups cherries (pitted)
• 1 tbsp sugar
• 2 tbsp red wine

For the lamb sliders

• 1 pound ground lamb
• 1 tsp fish sauce
• 1/2 tsp cumin
• Pinch of salt
• 1/4 tsp black pepper
• 8 mini slider buns
• Mixed greens (optional)

1. Heat the olive oil in a pan and add the sliced shallots. Cook for about 3 minutes until soft.
2. Add the cherries, balsamic vinegar, sugar and red wine.
3. Cook over a low-medium heat for about 20-25 minutes and the liquids become thick and glossy. The cherries will break down, that's okay but I like to still keep big chunks of fruit in the relish.
4. While the cherries are reducing, make the mini lamb burgers. Preheat your grill to a high heat.
5. In a bowl, combine the ground lamb, fish sauce, cumin and pepper and mix well, I like to use my hand and make sure it gets mixed really well.
6. Form the meat into small patties about the size of the palm of your hand. You should be able to get 6-8 patties from the meat.
7. Lay the burgers on a baking tray and then place each one onto the grill.
8. Cook untouched for about 5 minutes per side or longer if you like them well done.
9. Once they're cooked, transfer to a plate and let rest for 5 minutes.
10. Take a mini bun and lay a burger patty on the bottom half. Spoon some of the cherry relish onto the meat and place the other part of the bun on top.
11. Serve at once.