North African Algeria Apple Lamb Sliders with Roasted Ginger Grapefruit Charmoula Mayo and Sweet-Hot Marmalade Chutney Glaze
These sliders celebrates the collaboration of mini lamb sliders and the bold and flamboyant flavors of North Africa.North Africa is the northern most region of the African continent. Geopolitically, the United Nations definition of North Africa includes seven countries which one of them is Algeria. Most North African dishes are spiced with cumin, ginger, paprika, cinnamon, cardamom, and saffron. Fresh cilantro, parsley, and coriander are very common also. The Harissa and apple prune baby food makes these spices very prominent in my lamb sliders. The perfect balance of sweet and spicy flavors has my friends and family begging for more! Charmoula is a marinade used in most North African cooking. It is often made of a mixture of herbs, oil, lemon, garlic, cumin, and salt. Charmoula has many different recipes but not as creative and delicious as my Roasted Ginger Grapefruit Charmoula Mayo! These North African inspired lamb sliders are filled with sweet, spicy, tangy, exotic flavors- a combination that will take you an Algerian Mystique Adventure! An adventure you will not want to pass up!
Roasted Ginger Grapefruit Charmoula Mayo:
1/3 cup chopped fresh cilantro
2 tablespoon coarsely chopped fresh flat-leaf parsley
2 garlic cloves, crushed
1 teaspoon roasted ground ginger
1/2 teaspoon roasted ground cumin
1/4 teaspoon ground cardamom
1 1/2 teaspoon harissa (North African hot sauce)
2 tablespoons fresh grapefruit juice
1 teaspoon kosher salt
5 tablespoons Colavita Extra Virgin Olive Oil
3/4 cup mayonnaise with olive oil
2 pounds fresh ground lamb
2 tablespoons Apple Prune Baby Food
1/2 cup finely chopped yellow onion
2 garlic cloves, finely minced
1 tablespoon sweet smoked paprika
1 teaspoon roasted ground cumin
1/2 teaspoon roasted ground ginger
1/2 teaspoon roasted ground corinader
1/4 teaspoon ground cardamom
3 tablespoons finely chopped cilantro
2 teaspoons harissa (North African hot sauce)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sweet-Hot Marmalade Chutney Glaze:
2/3 cup hot mango chutney
2 tablespoons sweet orange marmalade
2 tablespoons vegetable oil, for brushing on the grill rack
12 (1/2-inch-thick) sweet onion slices
12 Kings Hawaiian Honey Wheat Rolls or mini burger buns
1 bag (5 oz) mixed baby salad greens
To make the Roasted Ginger Grapefruit Charmoula Mayo, combine the cilantro, parsley, garlic, ginger, cumin, cardamom, harissa, grapefruit juice, salt, and Colavita Extra olive oil in a blender and process until well blended. Remove the mixture to a small bowl and fold in the mayonnaise. Refrigerate until serving.
To make patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the glaze, combine hot mango chutney and sweet orange marmalade in a small bowl. Cover and set aside.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side.
During the last few minutes of cooking, baste the patties equally with the Sweet Hot Marmalade Chutney Glaze and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, place with equal amounts of baby salad greens, patty, an onion slice, and add the bun tops. Enjoy! Makes 12 sliders to serve 6, prep time: 1 hour, grilling time: 16 minutes