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Fieldburger with Za'atar Tahini

with Field Roast FieldBurger

Zach Engel

Galit

Zach engel@2x

Zach Engel

Galit

Chicago chef Zach Engel is owner and executive chef of Galit and the recipient of several James Beard Awards for his work at Shaya Restaurant in New Orleans.

Zach uses an infusion of Middle Eastern spices paired with Field Roast FieldBurger patties to create a Galit-style burger with za'atar tahini. If you're grilling out this summer, this recipe is exactly what you need to level up your meal with some Middle Eastern flavors.

Zach plans to use Field Roast’s donation to provide for his furloughed staff. “There are a few employees who have had issues collecting unemployment or are unable to file and we’ve done our best to keep a roof over their heads and food on their families’ tables during these uncertain times,” he says.

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Fieldburger with Za'atar Tahini

with Field Roast FieldBurger

Zach Engel

Galit

Yield: 4 servings

Za’atar Tahini
  • 3 tablespoons fresh lemon juicel
  • 1 garlic clove, finely minced or grated
  • ½ cup tahini
  • ¼ cup ice water
  • 3 tablespoons za’atar
  • ½ teaspoon kosher salt

  • Curried Onions
  • 2 tablespoons preferred vegetable oil
  • 1 large yellow onion, sliced 1⁄4” thick
  • 2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper

  • Aleppo “Honey” Mustard
  • 2 ½ tablespoons plant-based honey substitute or light agave syrup
  • 2 tablespoons yellow mustard
  • 2 tablespoons fine-grained Dijon mustard
  • 1 ½ teaspoons Aleppo pepper flakes

  • Assembly
  • 1 tablespoon preferred vegetable oil
  • 4 ​Field Roast​​ FieldBurger patties
  • 4 potato buns
  • ½ cup sliced dill pickles
  • 1 cup shredded iceberg lettuce

  • Za’atar Tahini
  • 3 tablespoons fresh lemon juicel
  • 1 garlic clove, finely minced or grated
  • ½ cup tahini
  • ¼ cup ice water
  • 3 tablespoons za’atar
  • ½ teaspoon kosher salt

  • Curried Onions
  • 2 tablespoons preferred vegetable oil
  • 1 large yellow onion, sliced 1⁄4” thick
  • 2 teaspoons kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper

  • Aleppo “Honey” Mustard
  • 2 ½ tablespoons plant-based honey substitute or light agave syrup
  • 2 tablespoons yellow mustard
  • 2 tablespoons fine-grained Dijon mustard
  • 1 ½ teaspoons Aleppo pepper flakes

  • Assembly
  • 1 tablespoon preferred vegetable oil
  • 4 ​Field Roast​​ FieldBurger patties
  • 4 potato buns
  • ½ cup sliced dill pickles
  • 1 cup shredded iceberg lettuce

    1. For the za’atar tahini, in a small bowl combine lemon juice and garlic. Let sit 30 minutes, then strain through a fine-mesh sieve.
    2. In a medium bowl or a stand mixer fitted with the whisk attachment, whip the tahini for 5 minutes on high speed. Decrease the speed to medium and slowly add the garlic-infused lemon juice in a thin, steady stream. The tahini will become grainy but will then smooth out again.
    3. With the mixer still running, slowly add the ice water. Once the water is incorporated, add za’atar and salt and increase speed to high for 5 minutes. The tahini will become smooth, glossy, and airy. Set aside.
    4. For the curried onions, heat a medium skillet over medium-high heat. Add oil and heat until shimmering. Add onions and salt. Cook, stirring frequently, until the onions are translucent and beginning to brown, 10-15 minutes.
    5. Add turmeric, cumin, and pepper. Stir to coat onions with the spices and cook 2 minutes more. Set aside.
    6. For the Aleppo honey mustard, in a small bowl whisk to combine honey substitute or agave, yellow mustard, Dijon mustard, and pepper flakes. Set aside.
    7. To assemble the burgers, in a large cast iron skillet over medium-high heat, add oil and heat until shimmering. Add Field Roast FieldBurgers and brown on one side, 3-4 minutes. Flip and brown the second side, about 2 minutes more.
    8. On the bottom half of each bun, spread the za’atar tahini in a thick layer. Divide the pickles among the buns. On the top half of each bun, spread the honey mustard, then divide the lettuce among the top halves of the buns. Place a burger patty on top of the pickles. Top the patties with the onions, and flip the mustard side of the buns on top.
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