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
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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.
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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.
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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.