Chef David Blum of Hartman’s Fine Kosher Foods teaches Kosher Scoop readers how to make succulent and tasty burgers just so!
Yields 12 large burgers
Notes: The recipe calls for lamb meat but we used 80% lean ground beef and 20% lamb fat for the same great burger. Ask your butcher for some lamb fat since you probably won’t find it on the shelves. If you are using pure beef or lamb make sure it’s not lean, or the burger will be dry and crumbly.
Chef David Blum is the Executive Chef at Hartman’s Fine Kosher Food. Hartman’s has two locations in Toronto and prides themselves with being “An Old-Fashioned Butcher Shop with Modern Day Sensibilities.”