green olives (roughly chopped)
raisins (roughly chopped)
slivered almonds (coarsely chopped)
pickled jalapeños (for serving)
1Grate 2 clove garlic into the mayonnaise with a rasp grater and set aside.
2Heat 2 tablespoon olive oil in a small skillet over medium heat.
3Add the onions and cook until tender, about 10 minutes.
4Chop the remaining 4 cloves garlic, add to the onions, and cook 2 minutes more.
Let cool slightly.
5Meanwhile, mix the ground beef, 2 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl
6Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
7Wipe out the skillet, add the remaining 4 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions.
8Brown each side, about 4 minutes for medium
9Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.
About this Recipe
Originally Posted: Wed, May 21, 2014