Lamb & Beef Sliders with Harissa-Labneh Sauce & Cucumber Sal

• 份量: 2 servings

配料

6 Potato Slider Buns

2 cloves Garlic

1 bunch Mint

1 head Little Gem Lettuce

1 Kirby Cucumber

1 Lemon

1 Red Onion

2 tsps Lamb Slider Spice Blend (Za’Atar Spice & Crushed Aleppo Pepper

2 Tbsps Harissa Paste

½ cup Labneh Cheese

10 oz Ground Lamb & Beef Mixture

步骤

1 Prepare the ingredients: Wash and dry the fresh produce. Split the slider buns. Peel the garlic cloves. Mince 1 clove; mince the remaining clove, then smash with the side of your knife until it resembles a paste. Halve the cucumber lengthwise; using a spoon, remove and discard the seeds. Thinly slice the cucumber on an angle. Pick the mint off the stems; discard the stems and finely chop the leaves. Cut off and discard the root of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and cut the onion in half. Thinly slice one half into rings; small dice the remaining half.

2 Cook the aromatics: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the minced garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the spice blend, lemon zest and half the mint. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Transfer to a plate and spread in a thin layer. Place in the refrigerator to cool. Wipe out the pan.

3 Make the salad & sauce: While the aromatics cool, in a medium bowl, combine the garlic paste, half the labneh, the remaining mint and the juice of 2 lemon wedges; season with salt and pepper to taste. Add the cucumber and as much sliced red onion as you’d like (you may have extra); mix until well combined. In a separate small bowl, combine the harissa paste, remaining labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste.

4 Assemble & cook the patties: In a medium bowl, combine the ground meat with the cooled aromatics; season with salt and pepper. Gently mix to incorporate. Divide the mixture into 6 equal parts and flatten into ½-inch-thick patties. In the pan used to cook the aromatics, heat 2 teaspoons of olive oil on high until hot. Add the slider patties and cook, occasionally pressing down with a spatula, 2 to 3 minutes per side, or until cooked to your desired degree of doneness. Transfer to a plate; wipe out the pan.

5 Toast the buns: In the same pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Working in batches to avoid overcrowding the pan, add the buns, cut side down, and toast 1 to 2 minutes, or until lightly browned. Transfer the buns to a clean work surface.

6 Assemble & plate your dish: Divide the lettuce between the tops of each toasted bun. Place 1 burger patty onto the bottom of each toasted bun and top with a spoonful of the harissa-labneh sauce. Serve with the cucumber salad on the side. Enjoy!

1 Prepare the ingredients: Wash and dry the fresh produce. Split the slider buns. Peel the garlic cloves. Mince 1 clove; mince the remaining clove, then smash with the side of your knife until it resembles a paste. Halve the cucumber lengthwise; using a spoon, remove and discard the seeds. Thinly slice the cucumber on an angle. Pick the mint off the stems; discard the stems and finely chop the leaves. Cut off and discard the root of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Peel and cut the onion in half. Thinly slice one half into rings; small dice the remaining half.

2 Cook the aromatics: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the minced garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the spice blend, lemon zest and half the mint. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Transfer to a plate and spread in a thin layer. Place in the refrigerator to cool. Wipe out the pan.

3 Make the salad & sauce: While the aromatics cool, in a medium bowl, combine the garlic paste, half the labneh, the remaining mint and the juice of 2 lemon wedges; season with salt and pepper to taste. Add the cucumber and as much sliced red onion as you’d like (you may have extra); mix until well combined. In a separate small bowl, combine the harissa paste, remaining labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste.

4 Assemble & cook the patties: In a medium bowl, combine the ground meat with the cooled aromatics; season with salt and pepper. Gently mix to incorporate. Divide the mixture into 6 equal parts and flatten into ½-inch-thick patties. In the pan used to cook the aromatics, heat 2 teaspoons of olive oil on high until hot. Add the slider patties and cook, occasionally pressing down with a spatula, 2 to 3 minutes per side, or until cooked to your desired degree of doneness. Transfer to a plate; wipe out the pan.

5 Toast the buns: In the same pan used to cook the patties, heat 2 teaspoons of olive oil on medium until hot. Working in batches to avoid overcrowding the pan, add the buns, cut side down, and toast 1 to 2 minutes, or until lightly browned. Transfer the buns to a clean work surface.

6 Assemble & plate your dish: Divide the lettuce between the tops of each toasted bun. Place 1 burger patty onto the bottom of each toasted bun and top with a spoonful of the harissa-labneh sauce. Serve with the cucumber salad on the side. Enjoy!

营养

• 卡路里: 700