Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Kosher >
Jun 17, 2013 02:48 AM

Best Kosher Burger You've Ever Made

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.

  1. Click to Upload a photo (10 MB limit)
  1. 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. made a hamburger, topped with jack's facon, lettuce, tomato and poached egg

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

        1. 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

            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

              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

              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. 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

                You put brown sugar in the burger? How much?

                1. re: helou

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

                2. re: weinstein5

                  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

                    like the idea fo the pomegranate molasses

                    1. re: weinstein5

                      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

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