RECIPES: Recipe Details
OPEN-FACED 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
1 large clove 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:
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
6 large soft wheat Kaiser rolls (not split)
1/4 cup Colavita Natural Garlic Blend Oil
1/2 cup crumbled Treasure Cave Feta Cheese
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, cinnamon, red pepper, ginger, cumin and allspice together then sprinkle over chuck. Drop teaspoonfuls of yogurt over chuck; gently mix all ingredients together. Form 6 patties then make a 2-inch round indentation in center of each. Refrigerate 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. Remove from rack, season with salt then cover skillet 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 and boil 1 minute. Stir in preserves, basil and peppercorns; bring mixture to boiling then cook 1 minute. Remove from rack, cover and set aside near grill.
To prepare yogurt-mayo, in a small bowl stir yogurt, mayonnaise, mint, lemon juice, and peel together. Refrigerate covered until needed.
Brush grill rack with vegetable oil. Slice rolls horizontally removing 1/3 of the top from each roll; save tops for another use. Brush garlic oil blend over both sides of roll bottoms. Place roll bottoms on grill rack and lightly toast both sides. Set aside until needed. Place patties on grill rack, close grill and cook patties 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 patties the final 2 minutes of cooking, basting with remaining glaze and topping with equal portions of cheese. Also, place skillet of onions on rack to warm. Just before removing burgers, place rolls on rack to warm.
To assemble, top rolls with equal amounts of onion, then a burger then two dollops of yogurt-mayo 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 bread products and found the bottom portion of wheat Kaiser rolls from Wal Mart (their own bakery rolls) to be the best for this recipe. They are large and soft and there is no hard crust to deal with for open-faced. ! After topping the patties with cheese, close grill lid for final minutes of cooking. Watch not to burn roll bottoms when warming.