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Best Kosher Burger You've Ever Made

cappucino Jun 17, 2013 02:48 AM

In honor of our Father's Day burgers last evening, what is the best kosher burger you have ever made and why was this so? Please include any toppings that made the burger.
Our family's best was last evening's ground beef slider with Heinz chili sauce in the meat topped with a home-made jicama slaw and guacamole on a Rockland Kosher bakery slider bun (dense, fresh, little bun). I believe the only thing I would have changed is using ground veal instead of beef, but the store was out of that. The visual was pretty stunning as well.

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    ferret RE: cappucino Jun 17, 2013 06:19 AM

    Two-way tie.

    My wife's half-beef, half-lamb burger with shawarma spices topped with chimichurri.

    Hubert Keller's short-rib burger. Strip and shred the meat from braised or smoked short ribs. Form a burger around about a tablespoonful of short rib and grill. Achieves 2 things: makes for a nice flavor/textural variation and because the center is now cooked you don't have to grill it as long and the burger won't be underdone.

    1. k
      koshergourmetmart RE: cappucino Jun 17, 2013 06:25 AM

      made a hamburger, topped with jack's facon, lettuce, tomato and poached egg

      1. s
        SoCal Mother RE: cappucino Jun 17, 2013 09:43 AM

        When Golden Glatt West was still in business, I made their burgers right out of the package. They were memorable.

        1. r
          rockycat RE: cappucino Jun 17, 2013 10:35 AM

          Other than the obvious (kosher meat, no dairy, no pork), what makes a home-made kosher burger different from any other home-made burger? The question is somewhat rhetorical, but I guess I'm asking why this is a "kosher" thread rather than a general thread.

          3 Replies
          1. re: rockycat
            queenscook RE: rockycat Jun 17, 2013 10:43 AM

            My guess would be that putting cheese on or in burgers is so ubiquitous that asking the question on the home cooking board would be close to useless for a kosher-keeper. I remember hearing somewhere that there was all sorts of controversy when some restaurant or fast-food place included cheese on what they specifically called a "hamburger," not a "cheeseburger." It seemed to imply that one does not even need to call it a cheeseburger; it's just assumed that any burger will have cheese in treif restaurants.

            1. re: queenscook
              DeisCane RE: queenscook Jun 17, 2013 11:17 AM

              Yeah. Plus bacon. And using milk in the meat mixture. And using butter on the buns. And foie gras (not unkosher explicitly but nearly impossible to find)...

            2. re: rockycat
              cappucino RE: rockycat Jun 17, 2013 02:55 PM

              I guess it's also because I don't particularly like burgers and I feel it is possibly the kosherness of it since the whole world loves a good burger. I would definately like and eat Ferret's two choices and am very glad to read about them.

            3. weinstein5 RE: cappucino Jun 17, 2013 12:24 PM

              Lamb burger with schwarma seasoning and tahini - just a simple burger ground beef, seasoning - paprika, brown sugar, salt and pepper - with crispy beef fry on top -

              6 Replies
              1. re: weinstein5
                helou RE: weinstein5 Jun 17, 2013 07:16 PM

                You put brown sugar in the burger? How much?

                1. re: helou
                  weinstein5 RE: helou Jun 18, 2013 05:36 AM

                  it is part of a standard rub I use - less than a tablespoon for about a pund of ground beef -

                2. re: weinstein5
                  cheesecake17 RE: weinstein5 Jun 18, 2013 10:05 AM

                  Mine was a lamb burger too. Our non kosher guests were amazed. Ground lamb, scallions, cilantro, pomegranate molasses. Grilled and topped with grill-fried onions and avocado on a bun

                  1. re: cheesecake17
                    weinstein5 RE: cheesecake17 Jun 18, 2013 11:36 AM

                    like the idea fo the pomegranate molasses

                    1. re: weinstein5
                      DeisCane RE: weinstein5 Jun 18, 2013 12:16 PM

                      Last summer, we hosted a meal that had the theme of "the Levant and North Africa." I made Moroccan beef/turkey sliders (couldn't get lamb that night) with turmeric, garlic, cumin, coriander and cinnamon, topped with caramelized red onions, arugula and harissa mayo.

                      1. re: DeisCane
                        cheesecake17 RE: DeisCane Jun 18, 2013 12:31 PM

                        I've been doing the carmelized onions on the grill! No mess, and they have a great grilled taste

                3. s
                  shaytmg RE: cappucino Jun 18, 2013 01:49 PM


                  Ground beef, lots of salt and pepper.

                  Slap it into a rocket-hot cast iron skillet.

                  Toasted bun with mayo. No extra frills required.

                  1. k
                    koshergastronome RE: cappucino Jun 18, 2013 06:32 PM

                    Homemade pastrami burger...cured a cut of navel, ground the meat with freshly ground toasted coriander and black pepper, and grilled and then smoked the burger...it was amazing
                    (link - http://thekoshergastronome.wordpress....)

                    1 Reply
                    1. re: koshergastronome
                      cheesecake17 RE: koshergastronome Jun 19, 2013 06:07 AM

                      Reminded me... My husband likes to grill a few pieces of pastrami to top his sliders.

                    2. a
                      ahuva RE: cappucino Jun 18, 2013 08:11 PM

                      wagyu chopped beef mixed with ground dried porcini, chopped onions and garlic, herbs, grilled to medium-rare, topped with crisped beef fry and caramelized onions on the side.

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