Wine Varietal: Sauvignon Blanc
Tags: Bell Pepper
the spices in ras al hanout
2 pounds ground chicken
1 tablespoon ground cumin
1 tablespoon ground ginger
2 teaspoons hot smoked Spanish paprika
2 teaspoons kosher salt
1-1/2 teaspoons pepper
1 teaspoon cinnamon
1 teaspoons ground coriander
1 teaspoons ground allspice
6 large round seeded sandwich rolls, split
ROASTED PEPPER-TAHINI SAUCE:
1/2 teaspoon ground cloves
1/2 cup tahini
1/2 cup chopped roasted red bell pepper
2 tablespoons lemon juice
CRISPY SALSA VERDE & CRISPY SHALLOTS:
3/4 cup packed fresh cilantro leaves
3/4 cup packed fresh flat-leaf parsley leaves
3/4 cup packed fresh mint leaves
3 tablespoons bottled capers
1 cup plus 1-1/2 tablespoons Mezzetta Extra Virgin Olive Oil, divided
1-1/2 tablespoons white wine vinegar
9 ounces (5 to 6 large) shallots, peeled & sliced crosswise
Prepare a medium-hot fire in a charcoal grill with a cover. In a large bowl, combine all burger ingredients except rolls. Mix lightly but well and shape into 6 burgers, formed to fit the rolls. Set aside. In a small food processor, pulse all roasted pepper-tahini sauce ingredients until smooth. Transfer to a small bowl. Clean food processor, then add cilantro, parsley, mint and capers. Pulse until finely chopped. Transfer to a small bowl and stir in 1-1/2 tablespoons olive oil and the vinegar.
Place 1 cup olive oil in a medium fireproof saucepan. Place over direct heat until temperature reaches 350°F. Add shallots and cook until golden brown and crisp, stirring occasionally to separate rings, 5 to 6 minutes. Remove with a slotted spoon to paper towels to drain.
Brush grill rack with oil. Place burgers on grill and cook, covered, 4 to 5 minutes per side for medium. During last few minutes of grilling time, place rolls on edge of grill and toast both sides.
Place burgers on bottom halves of rolls. Top with roasted pepper-tahini sauce, salsa verde and crispy shallots. Replace roll tops.
Makes 6 servings.