That’s Just Not Kosher Loxburger

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.

My husband loves bagels and salmon. And he loves a great pastrami sandwich. Using the salty pastrami instead of bacon on a salmon burger married those flavors. It might not be kosher, but it’s good!


1.5 pounds skinless salmon, partially frozen

.5 pounds smoked whitefish

1 egg white

1 teaspoon cracked black pepper

1 tablespoon soy sauce

1 teaspoon minced garlic

1 lemon

1/4 cup matzoh meal

1 tablespoon olive oil

8 ounces cream cheese, softened

1 tablespoon sour cream

1 tablespoon capers

6 slices red onion

1 tablespoon olive oil

1 large tomato

6 thin slices pastrami

1 large bunch dill (at least 12 sprigs)

6 bialys, sliced


Cut salmon into 2 to 3 inch chunks. Pulse in a food processor to a coarsely chopped/ground texture. In a large bowl, combine salmon, flaked whitefish, egg white, pepper, soy sauce, garlic, juice of lemon, and matzoh meal. Work lightly just until combined. Chill 10 minutes. Form into six patties. Brush with olive oil. Grill over medium high heat for 5=10 minutes, or until cooked through, turning once. Rest.

In a small bowl, combine cream cheese with sour cream, capers, and zest of lemon. Set aside.

Brush onion slices with olive oil. Grill 1-2 minutes over medium high heat, turning once.

Slice tomato in 6 even slices. Assemble burgers, spreading cream cheese mixture on both sides of each bialy. On bottoms, place patty, copying with onion slice, pastrami, tomato and at least two sprigs of dill before finishing with top of bialy.