|Nutritional Guidelines (per serving)|
|Servings: 8-10 burgers (8-10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Giora Shimoni relates that he "foolishly thought ktzizot" —the fried turkey patties he grew up eating in Israel—"were hamburgers. And then I went to America and met the real thing." It must have been love at first bite because he jokes that "when my American girlfriend's parents served these hamburgers, the thought of proposing first crossed my mind." No wonder the recipe is now a family favorite.
Serve on burger buns with your favorite fixings (think ketchup, mustard, lettuce, tomato, onion, and avocado). Offer oven-baked sweet potato fries or dijon potato salad and this crunchy, colorful rainbow slaw on the side.
Updated by Miri Rotkovitz
If using ground beef, preheat the broiler to high and line a broiler pan with foil. If using a vegetarian ground beef substitute, preheat the oven to 425 F, and line a rimmed baking sheet with parchment paper.
In a large bowl, combine the ground beef or vegetarian beef substitute, eggs, bread crumbs, ketchup, mustard, onion powder (or chopped onion), salt, and pepper. Mix well.
With clean hands, shape the mixture into 10 patties, transferring each to the prepared broiler pan or baking sheet as you work.
Broil or bake in the preheated oven for about 8 minutes on each side, until cooked through. Serve immediately on burger buns with your favorite toppings.
- Don't need 10 burgers? The recipe is easily halved if you aren't feeding a crowd.
- Shimoni's recipe uses ground beef, but it also works well with a vegetarian ground beef substitute (sometimes called "beef-less ground" or "veggie ground"). Note that many vegetarian meat replacements contain onions and other seasonings, so you may not need to add the onion powder. And there's often a lot of sodium in veggie "meats," so you may want to reduce or skip the salt.
- Shimoni uses onion powder in his recipe, but you can use fresh, finely chopped onion instead—try about 1/2 of a small onion to start.