Judean Mini Pita Burgers with Rosemary Grilled Olive Aioli and Charred Artichoke Slaw
Rosemary Grilled Olive Aioli:
1 tablespoon Colavita Extra Virgin Olive Oil
2 cloves garlic, minced
2 tablespoons orange zest
1 tablespoons orange juice
12 large pitted green olives
3-4 large sprigs of Rosemary (to be used as skewers)
1 1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon fresh cracked black pepper
Charred Artichoke Slaw:
3 tablespoon Colavita Olive oil
1 clove garlic, minced
1 red chili pepper, seeded, finely minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped dried figs
1/4 cup chopped dried prunes
1/2 cup Sutter Home Cabernet Sauvignon
1 pound ground brisket
1/2 pound ground lamb
1/3 cup chopped fresh parsley
1/2 cup grated red onion
Oil to brush the grill
18 mini pitas
Heat a gas grill to medium high heat.
For the Rosemary Grilled Olive Aioli:
In a small bowl, whisk together the olive oil, minced garlic, orange zest and juice. Add the olives, toss to coat. Thread the olives onto rosemary sprigs, place on the hot grill. Cook 1-2 minutes on each side, or until nicely marked. Remove olives from skewers; let cool. In a small bowl, whisk together the mayonnaise, lemon juice and black pepper. Finely chop the olives; stir into the mayonnaise. Refrigerate until ready for use.
For the Charred Artichoke
Fill a large bowl with cold water. Squeeze the lemon into the bowl; drop in the juiced halves. With a sharp knife, remove and discard the outer leaves of the artichoke until you get to the tender yellow leaves. Cut off any green tops, peel any green remaining from the stem. Cut the artichoke in 1/2. With a spoon, remove all of the fuzzy choke. Drop the cleaned hearts into the prepared lemon water. Repeat with remaining artichokes.
In a small bowl, whisk together the olive oil, garlic, chili pepper and vinegar. Brush the artichokes with the oil mixture, place on hot grill and cook 1- 2 minutes on each side, or until well marked. Remove from grill, slice into thin slices, add to the remaining oil mixture. Add the parsley, toss to coat, set aside.
For the Judean Patties:
Place a heavy bottomed skillet on the hot grill, Add the coriander, cumin, fennel, salt and pepper. Cook 1-2 minutes, stirring with a wooden spoon, until spices are toasted and fragrant. Add the dried figs, prunes and wine. Bring to slow boil, remove from heat, let steep for 15 minutes.
To a large bowl, add the brisket, lamb, parsley and grated onion. Pour the steeped fruit mixture over the meat. Gently mix, just until combined. Form into 18 patties about 3 inches in diameter.
Brush the grill with oil, place the patties on grill and cook 2 minutes, turn and cook another 2 minutes. During the last 2 minutes, add the mini pitas to the outside edges to toast slightly.
Cut off and discard the top 1/4 of each mini pita. Carefully open the pitas to reveal a pocket. Spread the inside of each mini pita with a generous amount of the Rosemary Grilled Olive Aioli. Add a Judean burger and some of the Charred Artichoke Slaw. Serve immediately and enjoy!