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Issue 398: Sweet Chili Hamburgers

Rivky Kleiman

Could this be the perfect hamburger recipe?

Wednesday, June 14, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

My family always enjoys a good BBQ. Hamburgers are generally offered, but don’t necessarily take center stage. Imagine my surprise when everyone requested doubles and even triples of this recipe!

INGREDIENTS

YIELDS 10–12 HAMBURGERS

  • 1 lb (454 g) ground beef
  • 1/3 cup unseasoned bread crumbs
  • 1 egg, slightly beaten
  • ½ small onion, grated
  • ¾ tsp salt
  • ½–¾ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 3 Tbsp sweet chili sauce (Note: If using an Israeli brand of sweet chili sauce, reduce the amount to 1 Tbsp as it is much sweeter than the American brands)
  • 2 Tbsp pareve milk


PREPARATION

In a medium-sized bowl, combine all ingredients and mix well. Take 1/3 cup ground beef mixture and fashion into a ball. Place the ball into a hamburger press and flatten into a ¾-inch patty.

You may fashion the patties by hand, but be careful to ensure even thickness throughout. Grease the grill and preheat to high. The trick to a perfect burger is to only turn it once. Generally 3 minutes each side should be adequate.

Note These burgers can be made fresh and grilled immediately, or they can be made in advance and frozen. Make sure to place a piece of parchment paper between each patty if you’re not freezing them in a single layer.

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