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            Summer or winter it’s always barbeque time and in my house this poses a bit of a problem since 2 of the couples we typically invite have children that, of course, keep kosher, but are also “almost” vegetarian. That is to say, the will eat fish, which technically makes them kosher pescatarians. According to my research Pescatarians don’t eat meat or fowl but believe that some fish added to a vegetarian diet is the best way to incorporate the proper balance of nutrients in a diet (let’s hear it for those Omega-3 fatty acids).

Since I try, in all things culinary (and especially during the 3 weeks and even more so for the 9 days), to please all people invited to sit at my table a bit of research (and taste testing) for meatless burgers always ensues when we have a dinner date. Before you write call or text and tell me that there are perfectly good kosher certified meatless burgers available in the freeze section please know that I know about them but typically prefer to serve fresh made to frozen. They are fine and I have used them as a last resort but the following recipes will show you that meatless doesn’t have to mean tasteless or blah. Let the grilling (or grill pan cooking) begin.

My grill is fleshing so while I could make the vegetarian burgers there it kinda defeats the purpose of keeping them meat free. I actually have 3 grill pans, one dairy, one pareve and one for meat so depending on if they’re vegetarian burgers or fish I use the corresponding pan. I have also, made entire meals with vegetable or fish burgers and quite frankly, everyone loved them so you may want to take the leap away from meat and try something different. You can also make these into really small versions of themselves and serve them as without the buns as appetizers during the 3 weeks, on shabbos or for yontif meal.

On a side note, I always toast the buns for my burgers (meat and others) and have plenty of mayo, ketchup, pickles and other fixings ready for everyone to pick from when they want to make them extra special.


2 tablespoons capers, drained and finely chopped

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon relish

Salt and pepper to taste

2 teaspoons dried dill weed


1/2 cup celery, chopped

1/2 cup green onion, sliced thin

1/2 cup breadcrumbs

1/2 cup ground almonds

1 egg

1 jalapeno pepper, minced

1 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon pepper 1

1 to 1 1/3 lb. skinless salmon, cut into small pieces

Olive oil

In a small bowl combine the capers, mayonnaise, lemon juice, dill and relish. Whisk to combine and season with salt and pepper to taste. Cover and refrigerate.

In the bowl of a food processor combine the celery, onion, breadcrumbs, and ground almonds. Pulse 2 or 3 times just to combine then add the, egg, lemon juice, salt and pepper. Pulse just until everything is mixed. . Add the salmon pieces and pulse just until the salmon is mixed with the other ingredients. DO NOT over process; you want chunks of the salmon, not a paste. With wet hands form the salmon mixture into 4 large or 6 burgers. Place them on a cookie sheet and then chilled them in the freezer for about 20 minutes spray the grill with a non-stick spray before preheating. Preheat to medium-high. (You can use a grill pan too) When you’re ready to grill brush both sides of the burgers with olive oil.

Carefully place the burgers on the grill or in the grill pan let them cook undisturbed (that means DON’T TOUCH THEM) about 4 to 5 minutes. With a spatula, lift carefully to make sure you have grill marks then carefully flip them over and cook an additional 3 to 5 minutes and are done throughout and are firm to the touch and browned. Makes 4 to 6

Modified and adapted from Cuisine at Home Weeknight Grilling 2007.


(Remember to grill Portobello mushrooms top side down first.)

4 large Portobello mushroom caps, stems removed

1/2 cup olive oil

3 tablespoons lime juice

2 tablespoons honey

1 tablespoon minced garlic

1 teaspoon chili powder

1 tablespoon minced onion

1⁄2 teaspoon red pepper flakes


2 cups shredded purple cabbage

1 small green pepper, diced small

2 tablespoons fresh parsley, minced

3 tablespoons apple cider or rice wine vinegar

2 tablespoons olive oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 avocados, sliced

In a small bowl, whisk together the olive oil, lime juice, honey, garlic, chili powder, minced onion and red pepper flakes. Whisk to combine. Brush the inside and outside of the caps with the marinade and then place them on a cookie sheet and let sit for 45 to 60 minutes.

While they mushrooms are marinating Place the shredded cabbage, green pepper and parsley in a large bowl.  In another bowl combine the vinegar, olive oil, honey salt and pepper. In a large bowl, combine the shredded cabbage, mince peppers and parsley. In another bowl combine the vinegar, oil, honey, salt and pepper and whisk to combine. Pour the dressing over the cabbage mixture and mix until combined. Set aside and let rest until ready to use. Grease the grill grates and preheat. Place mushrooms on the hot grill, top sides down. Let the mushrooms cook undisturbed for 2 to 3 minutes, then carefully flip them, grilling for 2 to 3 minutes. Mushrooms should be slightly soft to the touch and slightly charred.

Toast the buns and then assemble by placing the grilled Portobello, slaw and slices of avocado on top. Makes 4 to 6.

My files source unknown


1/3 cup dry couscous

1 cup water

1 1/2 cups broccoli florets, blanched and drained, should be medium crisp

2 teaspoons olive oil

1/2 cup chopped green onions

1/2 cup chopped onion

2 teaspoons ground cumin

1 15 ounce can of chickpeas, rinsed and drained

2 teaspoons caraway seeds

1 tablespoon sesame tahini

1/2 cup toasted rye bread or panko breadcrumbs


1/3 cup sesame tahini

1/4 cup water

1/4 cup mayonnaise

1/4 cup plus 1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 tablespoon chopped fresh parsley

3/4 teaspoon kosher salt

Preheat your oven to 400. Place the water in a small sauce pan, bring to a boil and add the couscous. Remove from heat, cover and let sit for 10 minutes.  Heat the olive oil in a skillet and saute the onions for about 5 minutes, until just soft. Add the cumin and mix to combine. Remove from heat. Place onion mixture, couscous, broccoli and chick peas in the bowl of a food processor. Pulse to combine but don’t make it too smooth. Add the tahini and pulse to combine. Place the mixture in a bowl and add the caraway seeds and bread crumbs and mix to combine.

Line a cookie sheet with foil, then make patties from the mixture and place them on the cookie sheet. Bake for 25 minutes and flip the patties. Bake an additional 20 to 25 minutes. The tops should be sizzling and just lightly golden. Step 11To make the sauce place the tahini, mayonnaise, water, lemon juice, garlic, parsley in a food processor and process until smooth. To serve, toast the buns, top with sauce, and tomatoes and lettuce. Makes 6 to 8

Submitted by Marcie Allenberger Cleveland OH source unknown


I got this recipe from the whole foods web site a while back and love love love it.

1 15 ounce can Bush’s Black Beans, rinsed and drained

1 egg

1/2 cup chopped sweet onion

1/2 cup chopped yellow bell pepper

1 cup Italian seasoned bread crumbs

1 tablespoon Italian seasoning

1 teaspoon minced garlic

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 teaspoon hot sauce (optional)

1 tablespoon oil

6 hamburger buns

Toppings of choice, tomato, lettuce, avocado, pickles etc

Place rinsed beans in a large bowl and mash well using a potato masher or a fork..Add the egg, onion, bell pepper, bread crumbs, Italian seasoning, garlic, salt, pepper and hot sauce. Mix (use your hands) until combined. Shape the mixture into six patties.

Heat oil in a large skillet. Cook the patties for about 5 minutes on one side then gently flip them and cook an additional 4 to 5 minutes. They should be golden brown and sizzling. Serve with buns and toppings.

Recipe modified from

© Eileen Goltz burger 14

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Posted by on July 20, 2014. Filed under 5 Towns News,Health / Sports,Jewish News. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.