The Ham(an) Burger!

It's Saturday Night and people are hungry. Also, Purim is upon us and if you're celebrating, I'm sure you're looking for something memorable and simple and satisfying to serve at your holiday meal! If you're not, you're still going to want to make these the next time you want a good, hearty burger that really gets you!

Let's just say this recipe has been a long time coming. The idea for an all-meat hamantschen struck me last year, after seeing the trendy pulled-beef hamantaschens take hold, being dubbed "for meat-lovers" and all I thought was "you and I must have a very different understanding of what a "meat-lover" is". So I conceived an all-beef burger, without egg or breadcrumbs for filler, shaped like a hamantaschen, with a well in the center that's meant to hold your fave sweet or savoury jammy burger toppings. Every mouthful bursting with flavor! Don't worry, Meat-Lovers. I gotchu.

These burgers are also super easy to dress up for a fancier affair. Make them cocktail sized, pre-fill with a variety of jammy fillings and serve with toothpicks or tiny forks!

Now make like a Purim Grogger and let's hear some noise for these newbies!

Ingredients:

½ lb lean or medium ground beef

½ tsp kosher salt

½ tsp freshly ground black pepper

1 lg garlic clove, minced

2 tsps fresh parsley, minced

2 tsps fresh basil, minced

½ medium sized onion, minced (optional)*

Triangular shaped Ciabatta buns, such as ACE Bakery Brand

Topping ideas: romaine lettuce, iceberg lettuce, arugula, tomatoes, pickles, red onion, fried onions, tomato jam, beer jam(!), onion jam, pickled relish, sautéed mushrooms, fried egg, potato chips, ketchup, hot sauce, mayo, mustard

Instructions:

Mix all ingredients together. Divide mixture into 3-4 sections and shape into crude triangle shapes about 1 inch thick. I found that first forming into a large ball, flattening and then shaping helped start the process, but use any method that works for you. You can use a large triangular cookie cutter or a paring knife to cut them into shape if that's easier.

Remove a heaping tbsp worth of meat from the center of each patty, using a spoon or paring knife to first mark the area to about a ½ in depth before scooping it out. You can add this meat back to the patties in a different area, taking care to keep the overall shape, or you can fry it or form it into a smaller patty and bake it separately.

Broil on high, about 500 degrees for 6 mins. Gently flip, pour off any fatty runoff carefully and broil another 5 mins for well done, or until desired doneness. Toast buns until slightly crispy. Assemble burgers on triangular shaped buns with choice of lettuce, tomato and onion. Fill the crater with the jammy toppings. Finish assembling with toppings and sauces. Bite into your burger. Happy Purim!!

*I usually like to include the minced onion both for flavour and added moisture, but if you're not into it, leave it out. If you do include it, make sure they're small enough that they don't interfere with shaping, but not too small that the onions break down.