Making the Perfect Burger

By COLlive reporter

The Summer Issue of Joy of Kosher is bursting with over 50 triple-tested recipes, beginning with a full guide on making the “perfect burger” for family and friends.

In fact, the kosher food magazine has called on some friends to help them with presenting their new issue. Pictured inside, with juicy burgers in their hands are, Benzi Raskin of Benz’s Food Products, Toli Frankel, Shlomo Klein, the magazine’s Director of Marketing and Sales, Naftali Hanau of Grow and Behold and Levi Feigenson.

Cool off with a Caribbean cocktail and learn to make the perfect burger to keep you satisfied all Summer long. Make your own healthy ricotta cheese and use it for both sweet and savory recipes.

And once your already heating up the grill, the magazine suggests throwing on there a corn on a cob as well. And if you are ever more adventurous, how about Caribbean grilling for an added extra punch of fabulous flavor inspired by the tropical flavors of the Caribbean.

The issue also includes a guide to kosher travel among the Caribbean islands, “Desserts of the Caribbean” shared by Susie Fishbein of the “Kosher by Design” series,” and a new features such as restaurant reviews and the latest in the kosher cooking competition arena.

Ground Beef Mix
By Laura Frankel, cheflauraskosher.com

This mix is my favorite. The beef chuck provides the rich, fatty beefy flavor and the brisket adds a heartiness and dense texture. You can try other beef mixes but be sure to look for well-marbled meat and fat.

Yields 4 9-ounce burgers

2 pounds beef chuck, cut into cubes and chilled
1 pound untrimmed brisket, cut into cubes and chilled

1. Grind the meat*. The meat will have a better texture if it is cold. This will keep the meat light and the fat from smearing.
2. Very gently mix the meat together. With light hands form the patties. Do not compress the meat; this will yield a tough burger.
3. Chill the burgers before cooking.
4. Preheat the grill or grill pan to medium-high.
5. Season the beef with kosher or sea salt and freshly cracked pepper.
6. Place the burgers on to the preheated grill and DO NOT TOUCH them for at least 4-5 minutes. Moving the meat around will result in the meat falling apart.
7. Flip the burgers over and grill for another 3-5 minutes for medium. Transfer the burgers to a sheet pan and loosely tent with foil for about 3 minutes.
8. Now, toast the bun.
9. Build your burger and eat!

*You can purchase several types of meat grinders including one that can be attached to your KitchenAid mixer. In a pinch, I have used my food processor and just pulsed the meat. If you choose this method, be sure to freeze your work bowl and slicing blade. Do not overload the work bowl (rather do this in batches) or the meat and fat will be smeared and will not be fluffy.

Tomato Ketchup

Homemade stuff is always better and ketchup is no exception. I like to make large batches and freeze some so I always have it. Homemade ketchup smells heavenly while simmering away on the stove. Bring on the burgers!

1 tablespoon extra-virgin olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
1/4 cup light brown sugar
1/2 teaspoon smoked paprika/piment?n
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup distilled white vinegar
1 tablespoon tomato paste
1 15-ounce can tomato puree
3 tablespoons sugar
Kosher Salt and freshly ground black pepper

1. In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
2. Add the brown sugar, paprika, allspice and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes.
3. Stir in the tomato puree and sugar and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.
4. Transfer the mixture to a blender or food processor and puree until smooth. Season with salt and pepper.

Savoy Cabbage and Cashew Slaw

Serves 4-6

1 small head of savoy cabbage, shredded by hand or food processor
1 small red onion, sliced very thinly
1 medium carrot, shredded
1 cup cashews, toasted and chopped
1/3 cup rice wine vinegar
Dash of favorite hot sauce
½ cup extra-virgin olive oil
3 tablespoons toasted sesame oil
2 teaspoons lime juice
Kosher salt and pepper

1. Place the cabbage, onion and carrot in a medium bowl.
2. Place ½ of the cashews in a food processor with the vinegar, hot sauce, oil and lime juice. Process until thickened.
3. Toss the dressing over the cabbage and add remaining cashews.

Caramelized Onions

I think we caramelize a couple hundred pounds of onions, in my professional kitchen, weekly. I think I can do it in my sleep and probably do often.

I am often asked by home cooks how to properly caramelize onions. The process is not hard and not especially time consuming. You need a sharp knife, onions, some oil and HIGH heat. You can do this on the grill and have a smoky grilled onion or you can caramelize your onions on the stove top.

I like red onions for my burgers. They have a sweeter flavor than their counterparts and add a nice punchy color to the mix.

Olive oil
3 large red onions, peeled and cut into thin slices
Kosher salt and pepper

1. Preheat a large saut? pan or grill to high heat. Add enough oil to the pan to coat the bottom generously. Brush your grill several times if grilling.
2. Add the onions. Leave them be! You want the heat to build up and the sugars to start breaking down and caramelizing (about 3-5 minutes). Salt and pepper each batch of onions.
Once they start to brown, flip or turn them over. Continue stirring and turning until the onions are dark brown and are soft but still holding their shape.

Click here for a Sneak Peek. Subscribe to Joy of Kosher Magazine or give “the gift that keeps on coming” at joyofkosher.com/subscribe