What's for Dinner?: Losh Kabob (Armenian Hamburgers)

Our boating weekend has come to an end and what great weather and sea’s we had this past weekend. This upcoming week is rather hot and humid and tonight it’s Losh Kabob (Armenian Hamburgers), Aunty Holly’s Baked Beans, sautéed brussel sprouts and corn on the cob and that’s What’s for dinner.

This is my mother in-laws recipe.  Each Armenian family has their own spin on this, but this is the one we all use.  What I love about this is that I can prepare 2lbs of burgers in advance and pull them out of the freezer when I need them. On a night like tonight, that’s what I’m doing.  The baked beans are so good and so easy to do and can be put together a bit before you grill the Losh Kabob. Okay, before you say ick to Brussel sprouts, these are really good and flavorful so give them a try.

Losh Kabobs

• 2 Lbs Ground Beef
• ¼ cup chopped fresh parsley
• ½ Cup chopped onions
• ¼ cup fresh lemon juice
• 1 small can tomato paste
• 1-2 tsp Worcestershire Sauce
• 1 small green pepper diced
• Salt and Pepper to taste

Directions:  Mix together all the ingredients and make your patties to the size you wish.  Grill to your liking but make sure you use Pam on the grill or oil so they don’t stick. Sometimes I use non stick cooking foil.

I serve this with sweet raw Vidalia onion slices on Syrian Bread or hamburger rolls and melted cheese

Aunty Holly’s Baked Beans:  I’ve been married for almost 23 yrs and this recipe comes from my husband’s Aunt Holly.  It’s usually at most of our family functions.

• ½ Cup Ketchup
• 2 med onions chopped
• 1clove garlic finely chopped
• 4 cans of Baked Beans (scale it down to fit your family) but this feeds a crowd
• ¼ cup molasses
• Topping:
• 2T melted Butter
• 1 Cup Cheddar Cheese
• ½ Cup Dried Pepperidge Farm Breadcrumbs

Directions:  Preheat oven 350 degrees.  Sauté onions and garlic till golden and tender. Remove from heat and stir in beans, molasses, and ketchup.  Turn into a 2 quart casserole dish.  Top the beans with the following:  In a small bowl, toss together 2 Tbsp of melted butter, 1 Cup grated Sharp Cheddar Cheese and ½ cup of dry Pepperidge farm bread crumbs. Spoon over beans and bake uncovered for 30 mins till browned and bubbly.  Always great to take this recipe to BBQ’s as well.

Sautéed Brussel Sprouts

I take a package of Brussel Sprouts. Cut them in half and microwave in water till cooked. You can also boil them till soft on the stove in a steamer basket or in water directly, however you prefer.   Drain them.  In a sauté pan add:

• 2 Tablespoons Butter
• Sprinkling of Red Pepper Flakes
• Kosher Salt and Pepper
• Brussel sprouts

Saute’ till browned and right before you take them off add a sprinkling of parmesan cheese.

That’s what’s for dinner and I hope you enjoy!