Lebanese Street Kabob Turned Burger
1 1/2 lb. Ground Chuck
1/2 lb. Ground Lamb
1 large Sweet Red Onion, chopped
1 C. packed Fresh Parsley, chopped
1 C. packed Fresh Mint Leaves, chopped
1/2 Tbsp. ground Coriander
1/2 Tbsp. ground Cinnamon
1/2 Tbsp. ground Cumin
1 teaspoon ground Nutmeg
1 teaspoon ground Caraway Seeds
1 teaspoon ground Cloves
1/2 teaspoon ground Cardamom
1/2 C. unsalted, Butter
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 medium, Garlic bulb, separated and peeled
1/2 C. Canola Oil
1 half of a fresh lemons juice
1/2 teaspoon salt
1 head Romaine Lettuce. chopped
1 1/2 Tbsp. Extra Virgin Olive Oil
1 1/2 Tbsp. Dried Thyme
1/2 Tbsp. Sesame Seeds
1 Heirloom Tomato, cut into 6 slices
1 8oz. pkg. Haloumi Cheese, cut into 6 slices
6 Fresh baked hamburger style buns, from your Market stores baker
1/4 C. unsalted butter, for buns
Heat a gas grill to medium-high, or prepare a charcoal grill to medium high and cover.
Patties: Combine chuck and lamb along with onions, parsley, mint, coriander, cinnamon, cumin, nutmeg, caraway, cloves, cardamom, butter, salt and pepper. Work all ingredients together as lightly as possible. Form into 6 patties. Set aside.
Toum:(Garlic Spread) In a blender place the garlic cloves, lemon juice, and salt. Turn on the blender and very slowly drizzle in the Canola oil. Let blender run for 30 seconds after oil is in. Should be almost a mayo consistency but a bit thinner. Place in small container.
Romaine Mix: Place chopped Romaine in a medium size bowl. Toss in olive oil, dried thyme, and sesame seeds.
Brush the grill lightly with vegetable oil. Lightly butter the cut sides of the buns. Place patties on grill. Cook 5-6 minutes on first side down, then flip the patties, cook 3 more minutes, then add the sliced Haloumi cheese to the patties and also place the buns cut side down along the outer rim of the grill, close the lid and cook another 3 minutes. Then take off patties and buns from grill. Buns should be very lightly toasted. This cooks the patties about medium.
Assemble: Take the bottom half of the buns and spread about a teaspoon of Toum over each one, then place a small handful of romaine mix, just enough to cover bun base. Place the patty, then the tomato. Then add one more teaspoon of Toum on cut side of bun top, and serve!