Post by Amani on Apr 21, 2010 19:53:40 GMT -5
Spicy Lamb Sliders with Harissa
from "Everyday with Rachael Ray" magazine, May 2010
These itty-bitty, North African-inspired burgers are big on fiery flavor. "Some like it hot," says Rach, "but in small doses. These mini sliders pack a spice-filled punch."
1 1/2 pounds ground lamb
3 to 4 tablespoons grated yellow onion, with juice
1 clove garlic, grated or finely chopped
1 tablespoon sweet smoked paprika (about a palmful)
1 tablespoon ground cumin (about a palmful)
1 tablespoon ground coriander (about a palmful)
1/2 teaspoon ground cinnamon (a couple of generous pinches)
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
1/3 pound sharp cheddar cheese, thinly sliced
12 small rolls, such as mini ciabatta or whole grain, split
1 small red onion, thinly sliced
2 plum tomatoes, thinly sliced
1/2 cup watercress leaves
1/2 cup parsley or cilantro leaves
Harissa, for topping
In a large bowl, combine the lamb, yellow onion, garlic, paprika, cumin, coriander, cinnamon and lots of salt and pepper. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add the patties and cook, turning once, for 4 minutes for medium. During the last minute of cooking, divide the cheese among the patties and tent with foil to melt.
Top the roll bottoms with the patties, red onion, tomatoes, watercress, parsley, lots of harissa and the roll tops.
Serves 4.
from "Everyday with Rachael Ray" magazine, May 2010
These itty-bitty, North African-inspired burgers are big on fiery flavor. "Some like it hot," says Rach, "but in small doses. These mini sliders pack a spice-filled punch."
1 1/2 pounds ground lamb
3 to 4 tablespoons grated yellow onion, with juice
1 clove garlic, grated or finely chopped
1 tablespoon sweet smoked paprika (about a palmful)
1 tablespoon ground cumin (about a palmful)
1 tablespoon ground coriander (about a palmful)
1/2 teaspoon ground cinnamon (a couple of generous pinches)
Salt and pepper
Extra-virgin olive oil (EVOO), for drizzling
1/3 pound sharp cheddar cheese, thinly sliced
12 small rolls, such as mini ciabatta or whole grain, split
1 small red onion, thinly sliced
2 plum tomatoes, thinly sliced
1/2 cup watercress leaves
1/2 cup parsley or cilantro leaves
Harissa, for topping
In a large bowl, combine the lamb, yellow onion, garlic, paprika, cumin, coriander, cinnamon and lots of salt and pepper. Divide into 4 equal portions, then form each portion into three 3-inch patties. Drizzle with EVOO.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add the patties and cook, turning once, for 4 minutes for medium. During the last minute of cooking, divide the cheese among the patties and tent with foil to melt.
Top the roll bottoms with the patties, red onion, tomatoes, watercress, parsley, lots of harissa and the roll tops.
Serves 4.