FieldBurger with Za’atar Tahini | Plant-Based Livestream Cooking Class Sponsored by Field Roast

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0:00 Introduction
1:11 Inspiration Behind Burger
2:58 The Field Roast Restaurant Donation
4:39 What Is Tahini?
5:42 Making The Za'atar Tahini
10:05 Using Pre-Cut Garlic?
10:36 Whipping The Tahini
12:02 Adding The Za'atar (What Is It?)
13:43 What To Do If You Don't Have A Mixer?
14:38 "That's Our Za'atar Tahini"
14:51 Does It Need To Be Refrigerated?
15:40 Spices From Israel
16:48 Importance of Spices
17:44 Prepping The Onion
20:11 Using The Right Oil
21:05 Sautee The Onions
22:05 "They Don't Like Ketchup In Chicago"
23:07 The Aleppo Spice
25:01 Char = Good
25:59 Mustard + Honey + Spices
26:50 Chicago's Influence On Your Cooking?
28:10 Finishing The Aleppo Honey Mustard
28:44 Onion Check-In
29:17 The FieldBurger Ingredients
30:37 Complexity of Onions
31:30 "I Like SAUCY Burgers"
32:21 Spicing Up The Onions
32:49 Chef's 3 Moves = Tahini, Olive Oil, and Spices
33:12 "You Want Your Spices To Toast"
34:53 Final Onion Techniques
35:55 Cooking The FieldBurger Patty
41:37 Importance of Using Cast Iron
42:46 Finishing The FieldBurger Patty
44:36 Burger Assembly
50:42 The Final Dish
51:47 "Umm…I'm Gonna Eat This Now!"
52:11 "That's Pretty Awesome…Is It Sloppy Enough?"
53:02 The Burger Texture Is Awesome
53:16 Chef Connection @zjengel and @galit_restaurant
53:35 I'm Gonna Finish This Thing

An infusion of Middle Eastern spices paired with Field Roast FieldBurger Patties makes this plant-based recipe special. Chicago chef Zach Engel is owner and executive chef of Galit, a Middle Eastern restaurant and the recipient of several James Beard Awards for his work at Shaya Restaurant in New Orleans. In this class, he’ll bring a wealth of expertise and experience in Middle Eastern cuisine directly to you! To locate Field Roast products at a store near you, go to

You can find the full recipe at'atar-Tahini-with-Field-Roast-Fieldburger

Join our fight to save local, independent restaurants affected by COVID-19:
– Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (
– Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (

This free class is the next in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast ( is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time.

Chef Engel 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.

4650 | Chefs | Cooking


Written by The Chef's Circle

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