Beef Shawarma Sliders with Pickled Onions

Ingredients

SERVINGS: 24 Sandwich(es)

for the pickled onions

2/3 cup rice wine vinegar
1/2 cup sugar
thyme sprigs
course salt
2 bunches spring onions, chopped

for the duck egg aioli

1 duck egg yolk
1/2 teaspoon lemon zest
1 heaping teaspoon Dijon mustard
3 teaspoons fresh lemon juice
1 cup grapeseed oil
1 pinch salt

for the shawarma seasoning

1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1 teaspoon coriander
1 1/2 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoons smoked paprika
2 tablespooons ground cumin
1/8 teaspoon cayenne pepper
2 pinches salt

For the Meatballs

3 pounds ground beef
salt and pepper
fresh chopped chives
24 mini hamburger buns
3 cups local mustard greens

Preparation

1. To prepare onions, place all ingredients except onions in saucepan and bring to a boil. Add onions to small bowl, pour liquid over top, and let sit for 30 minutes. Best used within a few hours. Can be kept in refreigerator for up to 3 days.

2. To prepare aioli, place all ingredients except oil in blender or large bowl. Belnd well. Add oil a little at a time, blending (or whisking) well. When emusified, start adding oil in a slow steady stream and blend until creamy and thick.

3. To prepare seasoning, add all ingredients to medium bowl and mix well.

4. To prepare meatballs, combine ground beef, salt, pepper, 2 tablespoons shawarma seasoning and chives. Mix well. Form into 24 patties or sliders and cook 3 minutes on each side in skillet over medium-high heat. Place on small buns with greens, aioli, and pickled onions.