Iraqi sunrise burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

NYC is a melting pot of cultures were tastes, smells and textures are blended to create one of the most international cities in the world.
Especially in a time of war, when American soldiers serve their country in the Middle east I chose to represent NY through hope and acceptance offering food that combines American and middle eastern/Iraqi tastes, symbolizing that we can all live together and enjoy the tastes of one another the same way that so many different people live peacefully together in the city.


4 oz Pine nuts
1.6 pound ground chuck
0.4 pound ground lamb
2 hand full Chopped Parsley
2 teaspoons salt
2 teaspoon cumin

3 eggs
1 eggplant
Olive oil
2 Green peppers
Juice from 1 lemon
2 hand full Chopped Parsley
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
6 (1/4-inch-thick) large onion slices
6 Potato enriched burger buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Roast the pine nuts – place the pine nuts on a nonstick, fire-proof skillet and place on the grill stir every few seconds until the nuts get a golden color. Place aside to cool down.
To make the patties, combine the chuck, lamb, pine nuts, chopped parsley, salt, cumin 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.
Wrap each egg in aluminum foil and place on grill for 20 minutes, turn every 5 minutes. Place aside to cool down. When cooled, peel the eggs and slice to thin slices.

Slice the eggplant to 0.25 thick slices and brush with olive oil, then place on grill turning and brushing with a little oil every 2 minutes until eggplant is soft and brownish. Take off and place aside to cool down.

To make the sauce put in a bowl the chopped onion, chopped parsley, lemon juice and the chopped green peppers and stir.
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 spread a generous amount of humus on both side of the bun, place a fresh slice of lettuce on the bottom bun.
On the lettuce place a grilled patty, a slice of tomato, 1 onion slice, 3 egg slices and on top put 2 tea spoons of the sauce. Add the top bun and serve.
Make 6 hamburgers.