Challahleja! I’ve Dined and Gone to Heaven Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Ingredients: Hummus Spread:
20 oz. Hummus
4 garlic cloves, minced
Juice of one lemon
Endive Salad:
6 endive
1 bunch scallions
2 medium sized Kosher half sour pickles
2 pounds ground dry aged sirloin steak – beef loin
2 tsp. Kosher salt
2 garlic cloves, minced
6 challah rolls
4 Tbsp. of Colavita Extra Virgin Olive Oil for brushing grill rack



Directions: Preheat gas grill to medium-high. To make hummus spread, spoon hummus into a separate mixing bowl. Add garlic and the juice of one lemon. Mix all ingredients well. Place hummus spread in refrigerator until ready to assemble the burgers. To make endive salad, wash and dry endive and scallions, chop ends off of endive and scallions. Place endive, scallions and pickles in food processor and process until chopped. Transfer to mixing bowl and refrigerate until ready to assemble the burgers. To make patties, combine ground sirloin, kosher salt, and garlic in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the grill rack with oil. Place the patties on the rack off center from the direct flame to prevent flare-up fire, cover, and grill for 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Be sure not to press down on patties while they are cooking as this will eliminate the moistness of the burger. During the last 3 minutes of cooking, place the rolls cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the Hummus Spread over the cut sides of the rolls. On each roll top, place a generous amount of the endive salad. Place the patty on the bottom bun. Add the roll tops and serve.