Categories: Sandwiches/Wraps

Ingredients

• 1 teaspoon olive oil
• 3/4 cup chopped onion
• 2 teaspoons minced garlic
• 1 pound 90% lean ground sirloin
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 3 tablespoons dried currants
• 1 tablespoon capers, rinsed and drained
• 2 1/4 ounces pitted green olives, chopped (about 12)
• 1 (15-ounce) can unsalted crushed tomatoes, undrained
• 1/2 cup chopped cilantro
• 2 tablespoons red wine vinegar
• 1 tablespoon minced pickled jalapeño pepper
• Cooking spray
• 1 medium red onion, cut into 6 (1/2-inch-thick) slices
• 6 (1 1/2-ounce) hamburger buns with sesame seeds
• 6 small green leaf lettuce leaves

Directions

1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add chopped onion and garlic; sauté 4 minutes. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in oregano, cumin, and cinnamon; cook 1 minute. Add 1/2 cup water and the next 4 ingredients (through tomatoes). Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Stir in cilantro, vinegar, and jalapeño.

2. Heat a grill pan over medium-high heat. Coat with cooking spray. Add onion slices to pan; grill 4 minutes on each side. Remove onion from pan. Place buns, cut sides down, on grill pan; grill 1 minute or until toasted.

3. Place 1 lettuce leaf on bottom half of each bun; top each with 1/2 cup beef mixture. Divide onion slices evenly among servings; top with top halves of buns.

Email to a friend | Print this recipe | Back