Capture the flavors of summer and the great old American BBQ with this simple Burger Recipe.
I’ve made many of these over the years and can assure you happy faces are guaranteed after enjoying one of these babies. Click here for the somewhat infamous Naz Burger Recipe.
Happy Summer, Friends!
For years I hosted a big Memorial Day BBQ for our friends and family. The menu was simple but the flavors were big. So was the guest list. The menu featured classics like burgers, hot dogs, grilled chicken and veggies, along with lots of side salads and condiments like homemade pickles.
The star of the show, a classic American Hamburger. Over times I learned to perfect what friends light-heartedly call “The Naz Burger”. It’s simple to make and a crowd pleaser. I may pride myself on the hundreds I’ve made over the years, but the truth is anyone can make a great burger if you use good quality meat and keep the seasoning minimal. My not-so-secret-anymore secret recipe is beef, Worcestershire sauce, salt and pepper. That’s it. Four ingredients to bliss.
In my opinion, a charcoal grill is best. Of course you can make burgers on any grill or even on an indoor skillet, but to capture the true essence of a good old American cookout, a perfect smokey grilled burger is the ticket.
Tips~
Ingredients
3 pounds ground chuck beef, 20% fat
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
6 Brioche or regular hamburger buns
Preparation
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There are many delicious vegetarian sandwiches which originate from the Middle East and Sabich is one of my favorites! Possibly even second to Falafel which is so wonderful.
Sabich is inspired by Iraqi/Israeli street food and is dense with flavor. The chopped salad and pickles in brine offer a nice textural contrast to the softer eggplant and hard boiled egg. The hummus ties it all together.
Similar dishes like this exist in other Mediterranean cultures. In the Persian home I grew up in, Saturday morning breakfasts often included an eggplant and egg dish. Recipe testing for this post reminded me of simple family moments on casual weekend mornings. I remember my Father used to put red and white onion peels in the water when boiling the eggs which beautifully colored the eggs with gentle watercolor-like shades of amber, red and brown. This “colorful” memory made me smile. How simple things like discarded onion skin can increase the value and beauty of our experiences.
Try this for a weekend brunch or a meatless Mondays and you will not be disappointed!
Traditionally, the eggplant is fired, I saute or roast for a healthier alternative.
Ingredients:
1 medium red onion sliced thinly
2 cloves garlic chopped
3 Roma tomatoes
1/2 teaspoon red chili flakes
3 small/medium eggplants chopped in cubes
1/2 teaspoon oregano
1/4 teaspoon Za’atar (optional)
1-2 pinches salt
Desired fresh cracked pepper.
5 eggs hard boiled
Your favorite hummus
Pickles in brine
1 Medium tomato, 2 medium cucumbers & half of a small red onion for chopped salad
4 table spoons olive oil (3 for sauteing, 1 for chopped salad)
1 lemon
100% whole wheat pita bread
Directions:
Saute red onion and scallion in extra virgin olive oil.
Add minced garlic and red chili flakes.
Add chopped eggplant.
After a couple of minutes add chopped tomatoes, lemon juice, oregano, salt, pepper (and optionl Za’atar).
Saute until eggplant is cooked through.
In the mean time hard boil eggs in water (onion skin optional). Approx 10 minutes for 4-6 eggs.
Prep the condiments:
For the Israeli or Shirazi salad:
Chop tomato, cucumber and red onion.
Toss with lemon juice, olive oil, salt + pepper, and dried mint (optional).
Slice pickles in brine. Galil is my favorite brand found here.
Peel and slice the eggs.
Cut open pita pockets and generously spread both sides with your favorite hummus. My personal favorite is Cedar’s garlic hummus, super flavorful!
Now begin to assemble this awesome sandwich!
Note- Roasting the eggplant is a faster alternative and equally delicious.
Just slice eggplant lengthwise, drizzle with olive oil and season with salt + pepper.
Bake in a 350 degree oven for 40 minutes, turning slices over half way through.
I created this delicious sandwich for a celebration gathering for my sister’s birthday inspired by her favorite flavors and it was a hit! It’s colorful, flavorful and the presentation had a “wow” factor for guests… or maybe it was just the melty gooye cheese oozing out the sides of the sumptuous panino that had everyone excited… ?
The natural ingredients layer together nicely and create a depth of flavor that is nearly orgasmic (direct quote from of the guests!). It’s really easy to make too:
Ingredients:
I medium size loaf ciabatta bread (available at Whole Foods and other bakeries).
This time I chose a sun-dried tomato one which added another rich layer the flavor profile.
3 table spoons chopped rosemary
6 zucchini (may seem like a lot but they shrink when roasted).
4 sweet red peppers
Pesto (store bought, I like the options at Whole Foods or Fairway but choose your favorite).
Fresh mozzarella cheese.
3 cups arugula.
Olive oil
Balsamic vinegar (of Modena of course)
Directions:
Slice zucchini and red peppers and spread out on a baking sheet.
Drizzle with olive oil and balsamic vinegar.
Chop rosemary and sprinkle on the veggies with salt and pepper.
Roast in the over for 30-40 minutes at 375 degrees. Remove set aside.
Start assembling sandwich.
Cut ciabatta bread in half, separating top and bottom.
Layer remaining ingredients in the following order: Pesto, fresh mozzarella, zucchini, sweet red pepper, more mozzarella, arugula.
Cover with top piece of bread and press down.
Back in the oven for approximately 10-15 minutes to melt cheese and toast bread.
Slice as desired and enjoy!
I cut into small pieces for a party, but it can be served as a whole sandwich for your own personal enjoyment.
Falafel! The ultimate Middle Eastern comfort food, the name of which probably comes from the word pilpel (pepper, felfel in Farsi- referring to the shape of a pepper corn) was made in two ways: In Egypt today, from crushed, soaked fava beans and combined with chickpeas or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone. My version uses chickpeas and herbs and it’s simple and finger lickin’ good!
Note: Add a drizzle of Harisa (a hot sauce paste used in North African cuisine, made from chili peppers, paprika, and olive oil) for an extra kick!
For the Falafel-
Ingredients:
1 cup dried chickpeas
1/2 large onion, roughly chopped (1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon cumin
1 teaspoon whole coriander seeds
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried red pepper flakes
4 cloves of garlic
1 teaspoon baking powder
4 tablespoons flour
Vegetable oil for frying
Pita bread
Directions:
Soak chickpeas overnight in a bowl (covered in 2 inches of cold water) OR use canned chickpeas, washed + drained.
Place chickpeas and onions in the bowl of food processor.
Add the parsley, cilantro, hot pepper flakes, garlic, crushed coriander seeds, cumin.
Process until blended but not pureed.
Sprinkle in baking powder, flour, and pulse.
Add enough flour so you can form a small ball with the dough and it doesn’t sticks to your hands.
Form chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test.
If it falls apart, add a little flour.
Once you have the right consistency, fry about 5 balls at once for a few minutes on each side, until golden brown.
Let cool on paper towels to capture extra oil.
Stuff half a pita with falafel balls, shirazi salad and drizzle with tahini sauce .
Enjoy the ultimate comfort food!
For the Tahini Sauce-
Ingredients:
Ingredients:
2 garlic cloves (optional)
1/2 teaspoon fine sea salt
1/2 cup well-stirred tahini (sesame paste)
1/3 cup fresh lemon juice
1/4 cup water
2 tablespoon finely chopped fresh cilantro or parsley (or better yet both!)
1/4 teaspoon ground cumin
Salt + pepper to taste
Directions:
Mince garlic, then mash to a paste with sea salt.
Mix garlic paste and remaining ingredients.
Add water or lemon juice to taste and to adjust for desired consistency.
Shirazi Salad
Ingredients:
3 medium Persian cucumbers
1/2 raw red onion
1 large tomato
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Juice of 1 lemon
Drizzle with olive oil to preferred taste
Salt + Pepper
Directions:
Mix all ingredients together and serve.
