Spicy Lamb Sliders with Harissa
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."
Makes: 4 servings
- 1 1/2pounds ground lamb
- 3 - 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)
- 1/2teaspoon ground cinnamon (a couple of generous pinches)
- Salt and pepper
- Extra-virgin olive oil (EVOO), for drizzling
- 1/3pound 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
- 1/2cup watercress leaves
- 1/2cup 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.