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In the kitchen – Veggie burgers (and more) for The Nine Days

The period of Jewish observance known as The Nine Days begins on the Rosh Chodesh Av (the first of the Hebrew month of Av) – which this year begins after sunset on Sunday, July 27, and culminates on the fast day known as Tisha B’Av. The Nine Days are part of a larger period of time known as The Three Weeks, which begin with the fast of the Seventeenth of Tammuz, commemorating the time when the forces of Nebuchadnezzar of Babylonia finally broke through the defensive walls surrounding Jerusalem, generally accepted as happening in 586 BCE – and end with Tisha B’Av – when the Babylonians finally destroyed the First Temple in 597 BCE and when the Second Temple was destroyed by the Romans in 70 CE.

Veggie_burger_flickr_user_divinemisscopa_creative_commons-1While the entire three-week period is considered a time of mourning in which certain activities that inspire joy are forbidden, The Nine Days are considered especially inauspicious. Among the religious restrictions during this period of time, many Jews forego eating meat during The Nine Days.

These days, says kosher recipe expert Eileen Goltz, “meatless doesn’t haven’t to mean tasteless” – and she’s got just the recipes to prove it.

“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,” she says. “You can also make these into really small versions of themselves and serve them without the buns as appetizers during the 3 weeks, on Shabbos or for yontif meal.”





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 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 chill 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 the 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, minced 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


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 www.wholefoods.com

© Eileen Goltz burger 14

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