I enjoy cooking healthful dishes, substituting whole wheat and whole grains for white flour and adding fresh vegetables whenever possible. However, there are certain times when I skip the healthful fix in favor of some good ol’ fatty flavor! The first time I saw this burger was in California when my husband ordered it from a Kosher spot called “Schwartz Bakery and Deli”. It’s called the “Schwartz Burger” and it’s a beef burger served with eggs over easy. After the first bite of this dish, I was amazed that I had never thought to combine these two greasy favorites together, and knew that it would be on my list of things to barbecue this summer. I wouldn’t recommend this burger to be served on a daily or even weekly basis; however, you must eat this at least once this summer!
Marinate the beef burger with bbq sauce. Then grill the burger. Once the burger is cooked layer it on the bun with pickles, tomato slices and lettuce. Prepare a sunny side up egg and add that to the bun. You can top it off with ketchup or mayo.
A steak of your preference, approximately 1.6lbs
5 tablespoons of pomegranate extract
2 tablespoons of bbq sauce
1 teaspoon of honey
1 tablespoon premium olive oil
crushed black pepper
1 teaspoon of rosemary.
Combine the pomegranate extract with the bbq sauce. Marinate the steak in the pomegranate marinade. Place on wood cooking plank. Under grate place 1 or 1.5 cups of wood chips. (Soak wood plank prior to placing on grill.) Take remaining marinade and mix in one teaspoon of honey, 1 tablespoon premium olive oil. Brush onto steak 1-2 times during 20-30 minute cooking time. Prior to end of cooking, place final liberal coating onto steak and sprinkle crushed black pepper, sesame seeds and a hint of rosemary.
Different wood planks and chips will give different hints of taste in the cooking. In the photo I threw in some pine needles which goes well with with the rosemary. This recipe, like all of mine, are meant only as a basis. Alter it to your tastes as desired.
1 lb. pepper steak meat cut into strips
1/2 onion diced
1 red/green pepper diced
5 cloves of garlic diced
1/2 can of water chestnuts
1 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. paprika
salt and black pepper to taste
parsley to garnish the dish
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
1 onion sliced
duck sauce or bbq sauce
potatoes diced or cut into large chunks
Place the sliced onions in a baking pan. Layer the minute steak on top of the onions. Pour over the meat BBQ Sauce or Duck Sauce or a mixture of both. Put the cut up potatoes in the pot wherever there is space between the meat, around the sides. Bake on 350′ for about 2-3 Hours.
Mixed spices for Jerusalem grill spices
Avocado, cut into pieces
Taco chips, crushed
1/2 cup of mayo
1/2 Cup of bbq sauce
Cook pepper steak over low heat with some olive oil. Add the above mentioned spices. (I never measure with spices, I usually just throw in a teaspoon or two) Add a dash of soy sauce. Let it cook together with the soy sauce and spices until no longer pink. (You can also make a marinade of the olive oil, soy sauce and the spices and then cook the meat after it has been marinated) While the meat is cooking prepare the salad. Put the veggies in a bowl, add the taco chips. Combine the BBQ sauce and the mayo for the dressing. Once the meat is ready add it to the salad, toss well and serve while it is still warm.