A summer grilling recipe from the kosher food truck pros.
This burger recipe came from Grill On Wheels, the Glatt Kosher food truck that emerged on the streets on Manhattan earlier this summer. Often serving lunch on 46th and 6th avenue (though it does move around the city, so checking its web site, Facebook page or Twitter will tell you its precise location), Grill On Wheels cooks up an Israeli-style lunch menu that includes chicken prepared three ways, shawarma and schnitzel sandwiches served on baguettes, Italian sausages, grilled chicken, hotdogs, meat and veggie burgers, and plenty of French fries, all certified kosher with supervision by Rabbi Aaron D. Mehlman of National Kosher Supervision. It offers a variety of the kind of toppings you’d find in the shuks of Israel, including eggplant, hummus, tahini, tomatoes, cucumbers, and an array of sauces.
Serves 4-6 people, makes about 20 small burgers.
1 1/4 lb of ground fatty beef
1 1/4 lb of ground veal/lamb
10 cloves if garlic diced into tiny pcs
1 large white onion
1/4 cup fresh cilantro diced into tiny pieces
1/4 cup of fresh parsley diced into tiny pieces
1/2 cup of plain sparkling water
1 tsp paprika
Salt and ground black pepper
Place all the ingredients into a large bowl and mix with your hand until the meat and spices are even. Don't over mix!
Wet your hands with a little water or oil and make small patties. Place them onto a tray and cover with plastic wrap.
Refrigerate for 3 hours and take out when your grill is ready for grilling! Serve with Israeli salad and hummus.
Tip: you can also freeze some for another day!
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