Israeli-Style Lam-burgers

A summer grilling recipe from the kosher food truck pros.

Food & Wine Editor

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

The Classic Burger Goes Biblical

This July 4, toss the salt and pepper in favor of za'atar, a Middle Eastern spice blend.

Special To The Jewish Week

The 4th of July is the quintessential American summer holiday, and not only because it's the country's birthday. It's also a watertight excuse to revel in guilty national pleasures like beaches, beer and burgers. 

For Horseradish Aioli:
1 teaspoon Dijon mustard
1 large pasteurized egg yolk
Juice from ½ lemon
3/4 cup extra virgin olive oil (canola or vegetable work well too)
1-2 tablespoons prepared horseradish
Salt and pepper to taste
For Za’atar Seasoning:
1/3 cup sumac
3 tablespoons dried thyme
2 tablespoons dried oregano
3 tablespoons sesame seeds, toasted
1 teaspoon coarse sea salt
For Grilled Za’atar Burger:
2 pounds ground beef
1 small white onion, small diced
3/4 cup za’atar seasoning
Optional: lettuce, tomatoes, red onion, etc.
Syndicate content