Marrakesh Burgers with Pomegranate-Currant Spread and Roasted Red Pepper Salad
1 cup prepared roasted red peppers, julienned
1 English cucumber, julienned
1/3 cup slivered almonds, toasted
1 tablespoon fresh flat-leaf parsley leaves, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses
2/3 cup currant raisins, chopped
2 cloves garlic, minced
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
2 pounds ground chuck
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne
2 tablespoons fresh mint leaves, finely minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 onion rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Roasted Red Pepper salad, in a medium mixing bowl combine roasted red peppers, cucumber, almonds, parsley, and olive oil. Mix well to combine.
To make Pomegranate-Currant Spread, in the bowl of a food processor, combine pomegranate molasses, currants, garlic, lemon juice, and olive oil. Pulse until well combined. Set aside.
To make the patties, combine the beef, coriander, cloves, cayenne, mint, salt, and pepper in a large bowl. Handling the mixture as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the onion rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Pomegranate-Currant Spread over the cut sides of the rolls. On each bun bottom, place a patty and top with Roasted Red Pepper Salad. Add onion roll tops and serve.