RECIPES: Recipe Details
DUKKA MERLOT BURGERS WITH WARM TRI-COLOR RELISH AND SPICY HUMMUS MAYO
SPICY HUMMUS MAYO:
1/2 cup canned chickpeas, rinsed & drained
1/3 cup mayonnaise
3 tablespoons flat leaf parsley
2 tablespoons Tahini (sesame seed paste)
1 tablespoon lemon juice
2 garlic cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup whole unsalted hazelnuts (skins/shells removed)
1/3 cup whole unsalted pistachios (skins/shells removed)
1/3 cup sesame seeds
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds ground chuck
8 ounces ground lamb
2 tablespoons SUTTER HOME Merlot wine
2 tablespoon vegetable oil
1 large sweet onion, chopped
1 large green bell pepper, chopped
1 large tomato, seeded & chopped
1/4 teaspoon salt
3 tablespoons flat leaf parsley, chopped
Vegetable oil for brushing on grill rack
6 thick slices Emmental cheese (or substitute Jarlsberg or Swiss)
6 good quality large sesame seed burger buns, split
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the mayo, place the chickpeas, mayonnaise, 3 tablespoons parsley, Tahini, lemon juice, garlic, cayenne pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into food processor; process until nearly smooth. Spoon mixture into small bowl, cover with plastic wrap and set aside.
In a large fire-proof skillet (or disposable aluminum pan), add hazelnuts and pistachios. Place on grill over medium-high heat. Shaking pan often, cook about 2-3 minutes, then add sesame seeds, coriander seed, and cumin seed. Shaking pan often, cook an additional 3-5 minutes or until everything is lightly toasted and fragrant. Remove from heat and set aside to cool. Once mixture has cooled, place nut mixture in food processor with 2 1/2 teaspoons salt and 1/4 teaspoon black pepper, and process until finely chopped being careful not to turn into paste.
To make patties, combine ground chuck, ground lamb, wine, and Dukka/nut mixture being careful not to overmix meat. Shape into 6 patties to fit burger buns. Cover patties loosely with plastic wrap and set aside.
Add 2 tablespoons vegetable oil to a large fire-proof skillet (or disposable aluminum pan) and place on grill rack over medium-high heat. Add chopped onion and bell pepper to skillet, cover grill, and cook stirring occasionally about 6-8 minutes or until nearly cooked through. Stir in chopped tomato and 1/4 teaspoon salt and cook another 2-3 minutes or until heated through, stirring occasionally. Remove pan from heat and stir in 3 tablespoons parsley; cover pan to keep warm.
Brush grill rack with vegetable oil. Place burger patties on rack over medium-high heat. Cover and cook until done to preference, about 4-6 minutes per side. During last 2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and top each patty with a slice of Emmental cheese.
To assemble burgers, spread a generous amount of mayo over cut sides of buns. Place a burger patty on top of each bun, then top with relish mixture and bun tops.
Makes 6 burgers
When I was in 8th grade, I was completely intrigued by one of my classmate’s family trip to Egypt. Hearing about her adventures exploring the country, her adventures experiencing a new culture, and of course her adventures of trying new foods has stayed with me many years later. Now that I have kids of my own I love teaching them about other countries and cultures through things they can relate to such as FOOD. What better way to teach kids about flavors and international cuisine than through one of their favorite foods – BURGERS. This American Egyptian fusion burger has been a great way to teach my children about the country, culture, and cuisine. Dukka is a nut/sesame seed dish often served alongside bread and oil for dipping. There are many different recipes for the dish, but I particularly like this one that combines hazelnuts, pistachios, and sesame seeds.