RECIPES: Recipe Details

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Oy Vay What-a-Burger!

This burger is a nod to my heritage, combining my mother's recipe for chopped liver and other Jewish Delicatessen "regulars".


Chopped Liver:
4 hard boiled eggs
3 Tbsp Extra virgin olive oil (divided)
1 pound chicken livers
1/4 Sweet Walla Walla Onion (or other sweet onion)
1 Tbsp light mayo
 Salt and pepper to taste
1.5 pounds of ground chuck
4 Sliced onion buns
Chopped Liver (see above)
1/2 pound lean pastrami
Kosher Dill Pickle sandwich slices


To Make Chopped Liver: Hard boil eggs for fifteen minutes, pour out hot water and refill with cold water. Let cool. Heat fry pan with 2 Tbsp. of the olive oil and fry chicken livers on medium heat turning after five minutes. Cover and cook for fifteen additional minutes removing cover after five of the fifteen minutes have elapsed. Let cool. Put liver in food processor and pulse until it is at a coarse chop. Put in large mixing bowl. Put eggs in food processor and repeat as with the liver above. Put with liver in the mixing bowl. Put the 1/4 onion in the food processor and pulse until pureed. Leave in processor for now. Add 1 Tbsp. Miracle Whip to liver and eggs and fold in. Add the remaining 1 Tbsp. of olive oil to bowl and fold that in as well. Add onion from food processor into bowl and add salt and pepper to taste and fold in. Be careful not to add too much salt - I use only 1/2 teaspoon. For Hamburgers: Divide ground chuck into four patties and lightly salt and pepper. Oil grill rack, place patties on grill and cover with vented lid. Cook to desired doneness, I prefer medium well - 5 minutes on each side. During last two minutes of grilling, place onion buns split side down on the grill's outer edges to toast. To Assemble Burgers: Shmear about 2 Tbsp. of chopped liver on cut side of top of bun. Place burger patty on bottom half of bun. Top each burger with 1/4 of the lean pastrami then with two slices of the kosher dill pickles. Put top of bun with the chopped liver on it on the bun and enjoy. Oy Vay!


For my own consumption, I prefer well-done meat. For the purposes of the contest, I would prepare it medium. Also, if you don't want to make the chopped liver, that can always be purchased at a deli, or even pate' could be substituted. However, my mother's recipe is much fresher tasting and much less greasy in consistency than what I have had at delis. I hope you enjoy this burger as much as we do. Thanks! Deborah