Wine Varietal: White Merlot
I manage Cornell University’s Kosher dining program and I am constantly looking for new items to offer my customers. One day I bought some Knishes at Wegman’s for dinner. My 9 year old son ended up making a sandwich out of his. Seeing his creativity, I went to work the next day and tested this new product for my kosher customers. This item has since become a mainstay at my dining center and has quickly spread across campus to other dining customers.
-1 whole Egg Yolk
-2 Tablespoons Sherry Vinegar
-1 teaspoon Minced Garlic
-1 teaspoon Dijon Mustard
-1 teaspoon Honey
-7 Tablespoons Olive Oil
-2 Tablespoons Finely Chopped Chives
-1/4 teaspoon Salt
-1 1/2 pounds Ground Center Cut Chuck (6-4oz patties)
-2 Tablespoons Minced Red Onion
-1/2 teaspoon Salt
-1 teaspoon Pepper
-12- 1oz Slices Lean Pastrami
-6 each- 6oz Potato Knishes (found at local grocery store deli)
1. Combine Egg Yolk, Sherry Vinegar, Minced Garlic, Dijon Mustard, and Honey in a medium mixing bowl.
2. Slowly drizzle in the Olive Oil while whisking the Aioli until emulsified.
3. Add Chopped Chives, Salt and Whisk until completely incorporated.
4. Transfer finished Aioli into a serving dish, wrap with plastic wrap and store in refrigerator until ready to use.
5. Wash Hands!!
6. Remove Ground Chuck from packaging and place in a medium mixing bowl.
7. Add Minced Red Onion to Ground Chuck. Using hands, work the Minced Onion into the Ground Chuck until the Minced Onion is distributed evenly. Be sure not to over mix the Ground Chuck to maintain a light texture to your cooked hamburger patties.
8. Form Hamburger mixture in to 4oz patties, making sure that the center of the patties are thinner that the edges. This will ensure a nice level cooked patty. Place formed patties onto a platter. Season formed patties with Salt and Pepper. Wrap the platter of patties with plastic wrap and keep in refrigerator until ready to cook.
9. Slice the Knishes horizontally in Half, place sliced Knishes on plate.
10. Pre-Heat grill using a medium-high setting.
11. Once Grill is up to temperature, arrange patties on grill to allow room to turn and flip.
12. Cook patties for 2 ½-3 minutes and turn 45 degrees to ensure even cooking and nice presentation. Cook patties for another 2 ½-3 minutes. Flip patties over and repeat this process.
13. Remove cooked patties from the grill and place on a clean platter to rest, cover with aluminum foil.
14. Turn the grill to medium-low setting and layer Sliced Pastrami on grill. Cook for 1-2 minutes per side. Remove Cook Pastrami from grill and place on plate. Set aside until ready to use.
15. Place Knish slices on the grill cut side up. Close lid and allow the Knish to warm through for 3-4 minutes. Remove from warmed Knishes from grill and place on serving plates-cut side up.
16. To assemble the Ultimate Grilled Kosher Burger- Place one Cooked Chuck patty on the bottom slices of each Knish. Then top each patty with 2 slices of Grilled Pastrami. Use a spoon to spread the Chive Aioli on the cut side of the top half of each Knish. Place each top half of Knish cut side down on top of the Pastrami covered patty.