Be the first kid on your block to feature zhoug! If that’s too weird for your guests, call it Yemeni Pesto. Or call it green chili pesto. Or call it DELICIOUS.
A grilled burger with some oven-roasted tomatoes, a few sliced cucumbers, a scoop of goat cheese, and some green fire pesto. Try on a brioche bun or warm flatbread.
1 burger patty of your choice
1 each brioche bun or flatbread, toasted
1 ounce soft goat cheese
4-5 slices English cucumber
3 pieces roma tomatoes, roasted with olive oil until soft
2 Tablespoons zhoug (green fire pesto)
1 pound jalapeño or serrano chiles
2 cups coarsely chopped cilantro
2—3 Tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1 Tablespoon red wine vinegar or lemon juice
½ cup extra-virgin olive oil
1. Cook burger to an internal temperature of 160°F
2. Place burger on bun heel
3. Spread goat cheese onto burger
4. Top with cucumber slices and roma tomatoes
5. Spread zhoug on cut side of bun crown and close sandwich
Prep the zhoug
1. Combine all ingredients in a food processor
2. Process until a coarse paste is formed. If needed, add more olive oil to make a thick but spreadable sauce
Omit the bread. Cut back on the pesto. Easy on the goat cheese. Amp up the cucumber and tomatoes.
Drizzle the goat cheese with some extra virgin olive oil.
This is a pretty edgy burger as is. Serve on some kind of flatbread if you like pushing envelopes.