KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
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Summertime BBQ

Let's get grilling. Summertime means celebration, family and perhaps a bit of grilling. Chef Avi has tres burgerito (three burger) recipes for you, plus the key to great dogs on the grill, his All American Israeli Red Hots. Plus you'll learn how to make his favorite sauerkraut recipe from his friends in Israel.

He does it all with ground beef, lamb and deli dogs, from KOL Foods and is 100% pasture raised, 100% grass-fed, no added hormones, no antibiotics, no nitrates, no fillers and it's some of the best and healthiest meat you can buy.

The key to any meat on the grill is getting good meat and letting the flavors come out. Avi doesn’t like it when meat, especially burgers are over seasoned. The idea is to allow the seasonings to enhance the natural flavors of the meat. That’s why he goes for a subtle and simple blend of spices.


TRES BURGERITOS
Avi prefers to have a little bit of fat in the blend as that gives some great flavor. Too lean and you get a dry burger, not a juicy one.

Beef Burgers:
1 pound KOL Foods 100% grass-fed ground beef (85% lean)
3-4 shakes of sea salt or a few of grinds of pink Himalayan salt
3/4 teaspoon of granulated garlic
2 tbs. of organic brown or whole sugar or pureed figs

Beef and Lamb Burgers:
Equal parts KOL Foods 100% grass-fed ground beef and ground lamb. About a pound each.
4-6 shakes of sea salt or a few of grinds of pink Himalayan salt
11/4 teaspoon of granulated garlic
3 tbs. of organic brown or whole sugar or pureed figs
Nice touch of cumin

Lamb Burgers:
1 pound KOL Foods 100% grass-fed ground lamb
3-4 shakes of sea salt or a few of grinds of pink Himalayan salt
3/4 teaspoon of granulated garlic
2 tbs. of organic brown or whole sugar or pureed figs
Touch of cumin
Bit of cinnamon
Slight dash of cardamom
5-6 mint leaves, chopped
3-4 basil leaves, chopped

Make sure to wash and check the leaves for bugs.

Mixing and forming your burgers:
Gently mix the spices into the meat by hand. Keep a light touch ALWAYS. 

Once distributed, form four large patties by hand per lb of meat (you can go smaller to make sliders). Don’t worry about a perfectly rounded burger, having the edges rustic actually gives the burger character. Try to keep an even thickness to the burger though. Once you patty is formed, a dimple in the middle from both the top and bottom. This will keep the burger from swelling too much in the middle, it will also allow it to cook more evenly.

THE GRILL:
Avi uses a gas grill because of convenience, if he used a wood or coal burning grill, he always goes for real wood and avoid any lump charcoal.

Often times, he will take a large hickory chunk and get it smoldering on his gas grill just to add a bit of smoke flavor to the meat.

Your grill should be set up with one side hotter than the other. This way you can easily regulate your cooking. You can achieve this by moving coals around to one side or by using your burner adjustments on a gas grill.

When you grill remember that using searing/maximum heat has it’s place, but it’s not always necessary. And for these burgers and dogs, there’s no need to be Mr. or Ms. Macho and burn everything, take your time and let the food cook on the grill gently.

For the burgers, Avi likes to start a few on the hot side and the rest on the low side. Flip them about 2 minutes or so after going on the grill. After another 2 minutes or so, flip them again and then two minutes later, swap them around on the grill so that the burgers that were on the hot side now go to the cooler side and visa-versa. Cooking times will vary according to your grill, but remember that 100% grass-fed meat will cook faster than grain fed.

You can tell when the burgers are done by touch if you have enough experience or by taking the temperature in the middle with an instant read thermometer. For the KOL Foods, grass-fed meat temperature guide see Cooking Tips. As a note, for food safety reasons the USDA recommends that all ground meat cook to a temperature of at least 160. But, hey, it’s your burger, not theirs.


ALL AMERICAN ISRAELI RED HOTS:
Almost every kosher hot dog you can buy, including KOL Foods sausage and hot dogs, is already pre-cooked. That’s good, because you don’t have to worry about temperature etc. However, a quality dog can burn easily and quickly if you’re not careful. Avvi always cooks them on the grill over a low heat. They’ll cook slower, which actually gives the juices in the dogs a chance to get reacquainted with each other.

You’ll still get the nice grill marks and the franks will puff up with pride and flavor. If anyone likes them burned it’s simply a matter of moving the red hot to the hot part of your grill and letting the fire scorch it. But be careful, there’s a fine line between burned and something that looks like it went through a blast furnace.


ISRAELI CABBAGE/SAUERKRAUT (based on a recipe from Orly Kulman)
2 oz. olive oil
1⁄4 - 1⁄2 head of shredded white or red cabbage, washed and checked for bugs.
1⁄2 to 1 cup of organic vinegar, white or apple cider
1⁄2 to 1 cup of organic sugar
Dash of salt

Over medium low heat, combine all the ingredients in a medium saucepan and cover. Cook until the cabbage is wilted and soft. Adjust your seasonings to taste.

If you want to kick it up a bit, add/mix and match any or all of the following:
  • sesame seeds
  • pine nuts
  • a hint of chili pepper
  • raisins
  • maple syrup (instead of the sugar)
  • a hint of white wine
  • some KOL Foods lamb or beef fry 
. . . you get the idea. Be creative.


LEMON TEHINI SAUCE:
1 cup of Soom Brand Israeli Tehini
Pinch of salt
Juice of 1⁄2 to 1 lemon
Teaspoon of granulated garlic or 2 cloves finely minced
1⁄4 cup of spring water

Combine all ingredients in a sealable jar, either shake the jar vigorously or hold the jar while you dance a wedding hora. And viola!


THE BREAD:
For Avi's buns, he goes less traditional and more gourmet. He uses a multi-grain baguette for the wieners and whole grain ciabata bread for the burgers. Simply get the loaf and cut pieces the exact sizes you need.

His secret is to go to the local kosher market that sells them. The markets usually get the bread in par baked and frozen. They simply finish the loaf off in their oven. So he asks for the bread frozen, before they finish it off. He wraps them and stores them in his freezer, when he's ready, he puts them in a 400-degree oven for about 10 minutes until they’re cooked off. This way he has oven fresh bread that adds a great new dimension to the franks and burgers.


THE FIX'NS:
Watch the video for wine pairings!

Serve everything with sautéed onions or shallots, lettuce, tomato slices, pickles, mustard, mayo, ketchup and let your guests build their own sandwich.

Trust us you'll want to try all of these recipes, not just for Summertime, but also throughout the year. So sit back, sip some wine and dig in to Summertime Grilling.



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