In NYC there is a very big community of Israelis, many of them are involved in the food industries and own restaurants. Coming from an Israeli origin I chose to use special tastes and ingredients that are so common there to create a classic American dish that shows one of the main dining influences currently in NYC.
1.6 pound ground chuck
0.4 pound ground lamb
12 chopped Dates
2 teaspoons salt
2 garlic heads
4 spoons Olive oil
4 oz pine nuts
4 green peppers
3 spoons sugar
1 spoon water
8 oz Goat cheese
2 chopped figs (preferred fresh, but dried will also work)
6 romaine lettuce leaves
6 high quality burger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the chuck, lamb, salt, chopped dates, in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.
When the grill is ready take the two garlic heads and place each on an aluminum foil and apply on each 2 spoons of olive oil. Close the aluminum foil and place on the grill for 30-40 minutes or until garlic is soft. Place aside to cool down. When cool, separate the garlic to cloves.
Chop the green peppers to slices and place in a fireproof skillet,
add 3 spoons of sugar and one spoon of water and place on grill, stir occasionally until the peppers get a brown caramel color. Place peppers in a bowl to cool down.
To make the goat cheese pate place the scallion on the grill and grill for 2-3 minutes each side.
When ready slice to thin slices.
Place pine nuts in an aluminum foil and close the foil to a round shape, place on grill and turn every 20 seconds – for 3 minutes.
Mix in a bowl the goat cheese, grilled scallion, pine nuts and chopped figs until you get an even paste.
Peel the onion and slice to 0.5 inch slices. Place on grill and grill 5 minutes each side.
Brush the grill rack with vegetable oil. Place the patties on the rack, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers take 2 garlic cloves, squeeze them out from their shell and spread on the bottom side of the buns. place a fresh slice of lettuce on it.
On the lettuce place a grilled patty, add some grilled onion and apply a generous amount of goat cheese pate , place a few glazed green peppers on the cheese and squeeze another garlic teeth on top, add the top bun and serve.
Make 6 hamburgers.