In a Pinch: The mini-buns can be tricky to source, but many bakeries do make them to order. You can also punch out 2-inch circles from regular buns.
1 lb (500 g) lean ground lamb
1/2 cup (125 ml) panko (Japanese breadcrumbs)
1/2 cup (80 ml) pine nuts, toasted
2 Tbsp (30 ml) preserved lemon, chopped
1/2 cup (125 ml) fresh cilantro, chopped
2 shallots, finely chopped
2 garlic cloves, minced
2 tsp (10 ml) chopped jalapeno
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground cardamom
1/2 tsp (2 ml) sea salt
1 large egg, lightly beaten
24 mini-burger buns
1 cup (250 ml) onion jam
1 heaping cup arugula (or watercress)
14 oz. (398 ml) jar fire-roasted red peppers, blotted dry
24 green olives, pitted or gherkins
24 decorative cocktail picks
Combine the ground lamb with the rest of the ingredients for the patties in a large bowl and mix well. Form into 2-inch patties and pan-fry or barbecue on both sides until cooked through.
Toast the buns until lightly golden brown; spread both sides with onion jam, and then top each patty with a handful of the arugula and a strip of red pepper. Sandwich it together, top with a gherkin, and skewer with a decorative pick. Serve warm.