In a small food processor, add mint and diced cucumber and pulse a few times, then add yogurt with a few dashes of salt and pepper. Pulse for a good 30 seconds or until the mixture is smooth. Place mixture in the refrigerator until ready to use.

Mix together ground lamb, Worcestershire, liquid smoke, and 1 tablespoon of the seasoning mixture in an extra-large mixing bowl. Once thoroughly mixed, form into fourteen tiny patties.

Preheat the grill to about 375 degrees Fahrenheit. In a large pan over medium-low heat, melt margarine and mushrooms season with salt and pepper. Cook over medium-low heat for about 10 minutes, then turn down to very low heat to keep warm until needed. Once ready for mushrooms, turn off the stove.

Place lamb patties on indirect heat and cook for 8 to 10 minutes on each side or until no pink inside.

Once lamb patties are cooked, remove them, and it is time to assemble the sliders. Spread some of the yogurt mixture on the top part of the roll, place the patty on the bottom bun with some mushroom and arugula, and add to the top bun. Repeat until all sliders are made. The sliders are ready to be served. I use toothpicks to hold the sliders together, so the top bun does not fall off.