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An all-new burger experience! A Food Fight Round 6 recipe
3 pounds (1 and 1/2 kilogram) ground beef
1 small onion, grated
3 tablespoons Gefen Barbecue Sauce
3/4 cup Haddar Seasoned Panko Crumbs (I used gluten free)
2 tablespoons soy milk
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 large shallots, diced
1 (6-ounce/170-gram) package smoked KJ Poultry Smoked Chicken Pastrami, diced
2 tablespoons Gefen Barbecue Sauce
1 tablespoon honey
1 tablespoon teriyaki sauce
1 6-ounce (170-grams) package KJ Poultry Smoked Chicken Pastrami
2 tablespoons Gefen Barbecue Sauce
1 tablespoon honey
1 tablespoon teriyaki sauce
Heat olive oil in a frying pan over a medium flame.
Add the onions and shallots and sauté for five minutes.
Add in the diced chicken pastrami, raise the heat, and stir for one minute.
Add the barbecue sauce, honey, and teriyaki sauce. Stir until the sauces are almost absorbed.
Remove from flame and cool.
In a large bowl, combine the ground beef, grated onion, barbecue sauce, panko crumbs, soy milk, egg, salt, and pepper. Mix well.
Shape into 18 four-inch (2 and 1/2-centimeter) round patties.
Place one teaspoon chicken pastrami filling in the center.
Fold all edges over the filling and form into a patty. You may freeze the patties at this point.
Prepare the glazed chicken pastrami by arranging the chicken pastrami on a parchment-lined and sprayed baking sheet.
Set the broiler to high heat. Brush the deli with the barbecue sauce, honey, and teriyaki sauce. Broil on high for four to five minutes. Set aside to cool.
Slice open your bun (you can toast it on the grill first). Place a piece of lettuce, an onion ring, and a slice of tomato on the bun. Place a burger on the veggies. Top with half a piece of glazed chicken pastrami and the second half of the burger.
Preheat your grill to high. Grill both sides of each burger for four minutes.
Brush the burger with additional barbecue sauce if desired. Remove from heat.
Photography and Styling by Chavi Feldman
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