RECIPES: Recipe Details
MOROCCAN-SPICED BURGERS WITH FIG ‘N BALSAMIC GLAZE, FETA AND CARAMELIZED ONIONS
2 pounds ground chuck
4 medium cloves garlic, minced
1/2 cup finely chopped fresh mint
1-3/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
2 tablespoons plain Greek yogurt
1 tablespoon Colavita Extra Virgin Olive oil
1 tablespoon butter
5 cups thinly sliced sweet onions (about 2-1/2 large onions)
1 tablespoon (packed) brown sugar
2 medium cloves garlic, minced
1/4 teaspoon salt
FIG ‘N BALSAMIC GLAZE:
2 tablespoons butter
1 large clove garlic, minced
1/3 cup Colavita Balsamic Vinegar
2/3 cup Kadota fig preserves
1 tablespoon finely chopped fresh basil
1/4 teaspoon ground black peppercorns
MINTED YOGURT- MAYO SPREAD:
1/3 cup plain Greek yogurt
1/3 cup mayonnaise
2 tablespoons finely chopped fresh mint
3/4 teaspoon lemon juice
1/2 teaspoon fresh grated lemon peel
Vegetable oil to brush grill rack
1/2 cup crumbled Treasure Cave Feta Cheese
6 large soft wheat Kaiser rolls-split
Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with cover.
To prepare patties, in a large bowl break chuck into small clumps then sprinkle with mint and garlic. Mix salt, red pepper, cinnamon, ginger, cumin and allspice together then sprinkle over chuck. Add yogurt in teaspoonfuls to chuck; gently mix ingredients together. Form 6 patties then make a 2-inch round indentation in center of each patty. Refrigerate patties until needed.
To prepare onions, on grill rack heat oil with butter in a large fire-proof skillet until hot. Add onions, brown sugar and garlic; cook, stirring often until onions are light golden, about 20 minutes. Remove from rack, season with salt. Cover and set aside.
Remove patties from refrigerator and let set at room temperature.
To prepare glaze, place a small fire-proof saucepan on grill rack and add butter and garlic; stir until butter is bubbling then cook 30 seconds. Add vinegar; boil 1 minute. Stir in preserves, basil and peppercorns; bring mixture to boiling then cook 1 minute or until slightly thickened. Remove from rack, cover and set aside near grill.
To prepare spread, stir yogurt, mayonnaise, mint, lemon juice, and peel in a small bowl. Refrigerate covered until needed.
Brush grill rack with oil. Place patties on grill rack, close grill and cook patties covered for 5 minutes then turn and using a spoon, baste with half the glaze. Close grill and cook 5 to 6 minutes or until desired doneness, turning the final 2 minutes , basting with remaining glaze then topping with equal portions of cheese. Lightly toast rolls split side down on grill rack and place skillet with onions on rack to warm.
To assemble, smear yogurt-mayo over toasted roll bottoms and top each with a burger then with equal amounts of caramelized onion. Cover burger with roll top and serve.
I used Knott’s brand fig preserves with Colavita Balsamic vinegar for the glaze creating a nice balance of sweet-sour. I tried several types of rolls and found the wheat Kaiser rolls from Wal Mart (their own bakery rolls) to be the best. They are large and soft! After topping the patties with cheese, close grill lid for final minutes of cooking to slightly melt cheese.