Weekend entertaining "“ winning recipes from the Liebmanns

Get ready for football ““ winning recipes from Susan and Zoe Liebmann.

(See this week’s Jewish Standard FYI, page 3 for the scoop on this cooking duo from Fair Lawn.)

Look for more game time recipes next week.

In the meantime, GO GIANTS!!! I happen to be a big Ely Manning fan and now am the proud owner of a jersey to wear (thank you dear husband, Rob).

-Beth

According to the Liebmanns, “A great hamburger is all you need to set the mood for any great game or for great family fun time, and top it with a potato latke to make it even better.”

Stuffed hamburgers

2 pounds ground beef (Beth’s note: for a healthier version, I would use lean beef or might even mix with ground turkey)
about 6-8 slices of turkey/pastrami (can use corned beef)
2 teaspoons Worcestershire sauce
2 tablespoons chopped onion (optional)
1 teaspoon garlic powder
salt and pepper to taste

Heat stove top pan or grill. Separate meat into equal portions. Place the meat into a bowl and add Worcestershire sauce, onion, salt, and pepper, and mix thoroughly.

Shape meat into patties. Take 1 slice of pastrami and fold or chop into center of patty and fold ground meat over to seal. Make sure the ground beef covers the filling. Flatten for grilling. Put a light thumbprint into center so burger comes out flat and your condiments will not slide off.

Avoid pressing patties while they are cooking. Grill to desired taste. Serve on buns.

Favorite toppers: lettuce, tomatoes, pickles, spinach, onions, mayo, ketchup, marinara sauce, barbeque sauce, salsa, guacamole, chili, and mushrooms.

However, according to the Liebmanns, “The best topper for a hamburger is a potato latke (pancake).

Potato latkes

6 peeled and grated potatoes
1 small onion grated
3 eggs
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
2 teaspoons baking powder
1 tablespoons vegetable oil (in mixture)

In large bowl mix all ingredients together. Fry in Â½ inch deep vegetable oil. Carefully put a large spoonful of mixture into hot oil and flatten a little. Cook until crispy brown then turn over and cook the same way on the other side.

Place on paper towel to drain. Keep warm in oven.

“Most of them will be eaten right out of the pan!!”

-SL

Cooking with Beth

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