Grilled Mediterranean Sliders Food

SLIDERS

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

MEDITERRANEAN SLIDERS WITH HARISSA

Steps:

• To make the coarsely mashed potato, blanch medium chunks of peeled Yukon Gold potatoes in boiling water for 15 minutes. While the potatoes are cooking, char the red bell pepper over an open flame. Blanch the spinach in the simmering potato water, by quickly submerging the spinach in the water using a fine mesh strainer, for a few seconds. Remove and coarsely chop.Finely mince the red onion, garlic and kalamata olives and combine in a large mixing bowl. Add the parsley and the chopped spinach.
• To the mixing bowl, lightly crush and add the chickpeas. After about 15 minutes, remove the potatoes from the boiling water and add to the mixing bowl. Remove the red bell pepper from the flame and allow it to cool slightly. Peel, de-seed, chop and add the red bell pepper to the mixing bowl. Add the onion granules, black pepper and cumin to the mixing bowl. Mix and mash the burger mixture together with your hands. If the mixture is too moist, mix in the rolled oats. The oats will help absorb a bit of the moisture.
• Preheat the oven to 400 degrees F. Form the mixture into burger-sized patties and place on a lightly sprayed baking sheet. Bake for 10 to 12 minutes and flip and continue baking for an additional 5 to 8 minutes until both sides are golden brown.
• While the patties are baking, heat a heavy duty grill pan over medium-high heat. Slice the purple onion and if you're using whole grain bread, cut the circles for the sliders. To make the White Bean Puree and Rustic Harissa, see below. Toast the bread (or buns) and onion slices on the hot grill pan. Remove and set aside. After 10 to 12 minutes, flip the patties and return them to the oven for a couple of minutes.
• To finish the sliders, assemble the toasted bread or buns, white bean puree, veggie patties (removed from the oven after a few additional minutes), grilled onion, rustic harissa and arugula. Serve immediately.
• In food processor, place all ingredients and process into a smooth, thick puree.
• Roast the red peppers over an open flame. Once they are charred, place in a small bowl and cover with plastic wrap for 10 minutes to sweat. Remove the black skins and coarsely chop. In small dry saute pan set over medium heat, lightly toast the coriander, cumin and caraway seeds for a couple of minutes until aromatic. Using a mortar and pestle, coarsely grind. Add the red bell pepper, garlic, lemon, date and sea salt and continue to grind into a coarse paste. If you are using a food processor, add the toasted spices first, then add the rest of the ingredients and pulse a few times to make a coarse puree.

CLASSIC BEEF SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Divide the ground beef into 12 portions (about 2 ounces each). Pat each into a 1/2-inch-thick patty and make an indentation in the center with your thumb so the patties keep their shape while cooking. Sprinkle with salt and a few grinds of pepper.
• Brush the grill grates or grill pan with oil. Grill the patties, turning once, until nicely browned but still a bit pink inside, 2 to 3 minutes per side. Top each patty with a piece of cheese and grill until melted, about 1 minute.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some ketchup, mayonnaise and mustard on each roll bottom. Top with a piece of lettuce and a burger patty. Put a pickle on each patty and sandwich with the remaining roll tops.

GRILLED MEDITERRANEAN SLIDERS

Steps:

• Heat gas or charcoal grill. In small bowl, mix 1/4 cup of the cheese, the olives and vinaigrette dressing; cover and refrigerate.
• In medium bowl, mix ground beef, oregano and remaining 1/4 cup of cheese. Shape into 8 equal patties.
• Place patties in grill basket; place on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Place patties on bottom halves of buns. Top each with small spoonful of cheese mixture. Spread spoonful of hummus on top half of each bun; arrange bun halves over cheese mixture.

GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI

Steps:

• Preheat the broiler.
• For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
• Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
• For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
• To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.