Beef Kibbeh Sliders with Harissa Mayo

Name: Beef Kibbeh Sliders with Harissa Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: Kibbeh:; ½ cup raw bulgur wheat; 1 cup cold water; 1 lb (450 g) Flat Iron Grilling Steak; 1 medium onion, minced; ¼ cup finely chopped fresh mint leaves; 1 tsp salt; 1 tsp ground cumin; ½ tsp ground allspice; ¼ tsp ground cinnamon; ¼ tsp ground black pepper; 1 large egg; vegetable or olive oil, for frying; Harissa Mayo:; ½ cup mayonnaise; 1 Tbsp fresh lemon juice; 2 tsp dried harissa blend, or fresh harissa paste; For assembly:; 12 mini pitas; cucumber slices; radish slices

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Beef Kibbeh Sliders with Harissa Mayo

Prep Time: 15
Cook Time: 10
Total Time: 25
Serving: 12

Print Recipe

Chef Anna Olson makes the take on these Middle-East inspired sliders interesting with a unique spice blend and texture that defines Kibbeh. Soaked bulgur wheat added to the beef mix adds a crunch to the sliders. And, rather than making the sliders with ground beef, Flat Iron Steak is cut by hand to make the patties, giving them a ‘steak-y’ quality.

Directions

Place the bulgur in a bowl, cover with the cold water and let sit for 30 minutes. Drain the bulgur well and put this into a large mixing bowl.

Cut beef into slices WITH the grain about ½-inch (1.25 cm) thick. Lay this on a plate, cover with plastic and place in the freezer for 5 to 10 minutes (this makes them easier to slice). Slice the beef now ACROSS the grain as thinly as possible (this is called emincée); add to the bulgur.

Add the mint, salt, cumin, allspice, cinnamon, pepper and egg and use clean hands until well-blended and mixture holds together when squeezed. Use a large ice cream scoop or divide the mixture into 12 portions and firmly shape them into a ball (meatball-sized)and then flatten to a mini patty. Place on plate in single layer; cover and refrigerate 30 minutes.

Meanwhile, combine mayonnaise, lemon juice and harissa together in a bowl. Set aside.

Heat a heavy-bottomed or non-stick skillet over medium-high heat and add the oil. Drop in the Kibbeh patties in the pan, leaving little space between them; reduce the heat to medium. Cook the patties for about 4 minutes on each side. NOTE: unlike ground beef, Kibbeh patties can be cooked to medium-rare or medium if you like your steak done that way.

To assemble, split the mini pitas in half, place a kibbeh patty on one half and top with mayo, a few cucumber and radish slices and top with other half of the pita. Serve immediately.