The Basque region of France is famous for its piperade, a unique sauce of tomatoes and peppers—including dried and ground “piment d’Espelette” (or Espelette pepper), a local red chile with a deliciously smoky, piquant bite. Our piperade, served over hearty lamb and beef patties, features small, seasonal sweet peppers. On the side, for double the allium flavor, we’re topping our garlic-infused rice with sautéed scallions.
Ingredients
Ingredients
- 10 oz Ground Lamb & Beef Blend
- 3/4 c Long Grain White Rice
- 6 oz Summer Sweet Peppers
- 4 Garlic
- 2 Scallions
- 1 Parsley
- 2 tbsp Tomato Paste
- 1 Shallot
- 1 tbsp Sherry Vinegar
- 1/2 tsp Ground Espelette Pepper
- 1/4 c Panko Breadcrumbs
- 1/4 c Sliced Almonds
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice. Finely chop the almonds. Finely chop the parsley leaves and stems. Cut off and discard the stem ends of the peppers; remove and discard the ribs and seeds, then cut into ¼-inch-thick rings. Peel and thinly slice the shallot.
Make the garlic rice:
In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff with a fork. Set aside in a warm place.
Cook the scallions:
While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until browned. Add ¼ cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the scallions have softened and the water has cooked off; season with salt and pepper to taste. Transfer the to a bowl and set aside in a warm place. Wipe out the pan.
Form & brown the patties:
While the rice continues to cook, in a large bowl, combine the ground lamb and beef, almonds, remaining garlic, breadcrumbs and all but a big pinch of the parsley; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 6 oval-shaped, 1-inch-thick patties. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned. Transfer to a plate, leaving any browned bits (or fond) in the pan.
Make the sauce:
Add the peppers to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the tomato paste; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¾ cup of water (be careful, as the liquid may splatter); cook, stirring and scraping up any fond, 2 to 3 minutes, or until thickened.
Finish the patties & plate your dish:
Add the browned patties and ¼ cup of water to the pan. Cook, frequently spooning the sauce over the patties, 3 to 4 minutes, or until the patties are thoroughly coated and cooked through. Season with salt and pepper to taste. Divide the finished patties and sauce between 2 dishes. Garnish with the ground Espelette pepper and remaining parsley. Divide the garlic rice between 2 separate dishes and top with the cooked scallions. Enjoy!