RECIPES: Recipe Details

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Challahleja! I've Dined and Gone to Heaven Burgers!

Hi, my name is Kathy , I am 37 years old, married and a Mom of one, (well, two if you count my husband). I work full-time as a Risk Analyst in a major manufacturing company. Let's just say it's a living! One cold day in Feb. (as all days in Jersey are) I watched one of the BBB competitions and was so fascinated about every element of the competition that I knew I wanted to compete in it. Since that show I have been creating my burger. I have read and reread Judge McNair's tips for creating winning recipes as well as read and reread the rules of the contest. I also have watched several of the BBB competitions on the Food Network and heard Judge McNair state that the bun is just as important as the burger. I totally agree and thus my burger creation was born. I have had a long love affair w/challah bread and have never had a burger on challah and thought this would be a wonderful creation. The challah bread was the focal point of my burger recipe keeping the rest of the recipe in a somewhat Kosher theme. I just made it again tonight and I have to say it is excellent, it makes you want to shout, "Challahleja! I've Dined and Gone to Heaven!". I hope that you will give me that opportunity to be able to cook it for you!!! I look forward to hearing from you!!!

Ingredients 

Ingredients: Hummus Spread:
20 oz. Hummus
4 garlic cloves, minced
Juice of one lemon
Endive Salad:
6 endive
1 bunch scallions
2 medium sized Kosher half sour pickles
Patties:
2 pounds ground dry aged sirloin steak – beef loin
2 tsp. Kosher salt
2 garlic cloves, minced
Challah Buns:
3 loaves of Challah bread
4 Tbsp. of Colavita Extra Virgin Olive Oil for brushing grill rack

Instructions 

Directions: Preheat gas grill to medium-high. To make hummus spread, spoon hummus into a separate mixing bowl. Add garlic and the juice of one lemon. Mix all ingredients well. Place hummus spread in refrigerator until ready to assemble the burgers. To make endive salad, wash and dry endive and scallions, chop ends off of endive and scallions. Place endive, scallions and pickles in food processor and process until finely chopped. Transfer to mixing bowl and refrigerate until ready to assemble the burgers. To make patties, combine ground sirloin, kosher salt, and garlic in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions into patties. To make Challah buns, with kitchen sheers, cut 6, 4 1/2 diameter circles out of challah bread, (2 circles for each loaf). Slit rolls horizontally with knife to form buns. Brush the grill rack with oil. Place the patties on the rack off center from the direct flame to prevent flare-up fire, cover, and grill for 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Be sure not to press down on patties while they are cooking as this will eliminate the moistness of the burger. During the last 3 minutes of cooking, place the rolls cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the Hummus Spread over the cut sides of the rolls. On each roll top, place a generous amount of the endive salad. Place the patty on the bottom bun. Add the roll tops and serve.

Comments 

I hope you will enjoy making and eating this burger as much as I have creating it!