Spiced Sliders with Date Ketchup
Serves 4. This was
from the May 2014 issue of Bon Appétit
magazine and is a great combination of beef and lamb. This makes more than enough date ketchup so
you can use it for other places where a sweet ketchup would be tasty. You can make the ketchup up to 5 days in
advance, cover and chill. Caramelize
some onions for serving, and toast the slider buns, while you form and cook the
sliders.
Date
Ketchup
1 Tbs.
olive oil
½ small red
onion, finely chopped
1 c.
ketchup
1 c.
Medjool dates, pitted, chopped
½ c. pale
lager beer
2 Tbs.
apple cider vinegar
kosher salt
fresh
ground pepper
Sliders
and Assembly
½ small red
onion, finely chopped
2 garlic
cloves, finely chopped
1 lb. ground
lamb
8 oz.
ground beef
¼ c. finely
chopped fresh parsley
1 tsp.
ground coriander
1 tsp.
ground cumin
½ tsp.
ground cinnamon
½ tsp.
ground paprika
kosher salt
fresh
ground pepper
1 Tbs.
vegetable oil
12 slider
buns, split, toasted
Bibb lettuce,
caramelized onions, and sliced feta cheese (for serving)
Date Ketchup: Heat oil
in a small saucepan over medium heat.
Cook onion, stirring occasionally, until beginning to brown, 5-8
minutes. Add ketchup, dates, and beer;
bring to a boil, reduce heat, and simmer, stirring occasionally and adding
water as needed to prevent burning, until tick and slightly darkened, 20 – 25
minutes.
Remove pan from heat and stir in vinegar. Let mixture cool slightly. Purée in a blender, thinning with water if
needed, until smooth; season with salt and pepper; let cool.
Sliders and Assembly:
Using your hands, gently mix onion, garlic, lamb, beef, parsley, and
spices in a large bowl; season with salt and pepper. Form scant ¼-cupfuls of mixture into twelve
2” diameter patties.
Heat oil in a large skillet over medium-high heat. Place patties in skillet and immediately
reduced heat to medium. Cook about 3
minutes per side for medium-rare. Serve
patties on buns with date ketchup, lettuce, caramelized onions, and feta.
