Moroccan Rub Sliders
Ground clove, cayenne, tumeric, cinnamon and cumin flavor these sliders, which also feature plum tomatoes, kale and Mexican onions.
1 tsp. dried basil
1 tbsp. ground turmeric
1 tbsp. sea salt
1 tbsp. ground cinnamon
1 tsp. ground cumin
2 tsp. ground fennel
1 tsp. ground clove
1⁄2 tsp. ground cayenne
3 13⁄4-oz. Kobe beef patties
3 firm plum tomato slices
3 small slices Mexican or cipollini onion
3 slider buns
3 small kale leaves, stemmed, steamed
1. To make Moroccan rub, rub dried basil between fingers. Place in small bowl and add turmeric, sea salt, cinnamon, cumin, fennel, clove and cayenne. Lightly dust outside of uncooked Kobe sliders with rub; use sparingly. Place patties on grill.
2. Cook each slider to internal temperature of 165°F, approximately 3 to 4 minutes per side. While sliders are grilling, quickly grill tomato slices and Mexican or cipollini onion slices.
3. Once Kobe sliders are finished grilling, place on slider buns and dress each with kale, grilled tomato slice and grilled onion slice.
Note: Recipe yields approximately 5 tbsp. of Moroccan spice rub. Leftover rub can be stored at room temperature in airtight container.
Recipe by Cancer Treatment Centers of America Western Regional Medical Center, Goodyear, Ariz.