Beef Shawarma Sliders with Pickled Onions

April 30, 2020

This recipe from Chef Skylar Bush uses spring onions and KLD beef from Plano Produce. It also uses spicy mustard greens and a duck egg aioli for a great take on a burger.

Ingredients

2/3cup rice wine vinegar

1/2cup sugar

thyme sprigs

course salt

2bunches spring onions, chopped

1duck egg yolk

1/2teaspoon lemon zest

1heaping teaspoon Dijon mustard

3teaspoons fresh lemon juice

1cup grapeseed oil

1pinch salt

1/2teaspoon ground cinnamon

1/2teaspoon cardamom

1teaspoon coriander

1 1/2teaspoon turmeric

1/2teaspoon ground ginger

2teaspoons smoked paprika

2tablespooons ground cumin

1/8teaspoon cayenne pepper

2pinches salt

3pounds ground beef

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.