Wednesday, May 14, 2014


The fruits of your labor! Here is the burger for 8 that you get with one large loaf of Peda bread.
 Yummy view #2.

 Simple family dinner with the star being that big, gorgeous, yummy burger.

For the Peda burger:

Shape 3 pounds of lean ground beef (you could use ground turkey, chicken, lamb or buffalo) in 8 wedge-shaped patties about 3/4 inch thick, or if you have a basket grill, make a 12 inch diameter patty. Cook 3 inches from heat, 5 minutes to a side for rare, 8 for medium and 10 for well done. Salt and pepper only on the meat.

Split a loaf of Peda bread horizontally, making bottom crust at least 3/4 inch thick. Cover bottom with the hot meat, then 1/2 pound sliced jack cheese. Place the burger under the broiler to melt the cheese. Top with 2 thinly sliced tomatoes, 1 thinly sliced red onion, 1 cup shredded lettuce, and 1 to 2 thinly sliced dill pickles. Cover with bread top, cut in sections with individual patties or cut patty-filled loaf in wedges. Serves 8

Note: I like to take a mixture of low-fat mayo and some mustard and put on the bottom of the bread top to add some moisture.

If you prefer to have Shish Kebab on your Peda bread here is a recipe for marinade & instructions:

In a large bowl mix 2 pounds lean boneless lamb (in 2" cubes) with one large onion (cut into large chunks), 1/4 cup chopped parsley, 1 tsp salt, 1/2 tsp oregano, 1/4 tsp pepper, 1/2 cup dry red wine, and 1/4 cup olive oil. Let meat marinade 6 hours to overnight, toss the meat occasionally. Lamb is the classic Armenian meat for this dish but beef or chicken may be substituted.  Then thread onto skewers an barbecue five minutes per side for medium rare. Serve the meat on a split loaf of the Peda bread, adding grilled veggies (peppers & onions) or grilled onions with the meat.

Coleslaw Recipe - KFC Copycat recipe


  • 1/2 cup light mayo
  • 1/4 cup buttermilk
  • 1 1/2 Tablespoons apple cider vinegar
  • 2 Tablespoons fresh lemon juice
  • 1/3 cup sugar or your favorite substitute I like Whey Low
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp celery seed
  • 16 oz shredded bagged coleslaw mix

Whisk together all the ingredients except for the shredded coleslaw mix.


  1. Add the bag and mix until nicely blended with the dressing (good idea to first give the mix a little chop to avoid big chunks of cabbage)
  2. Refrigerate 2-3 hours (or longer).
  3. Mix well again just before serving.

I just use frozen fries and store bought frozen yogurt for this fun summer dinner. Clean and cut the strawberries and mix with a little sugar to macerate them, I use the Whey Sugar here too and serve the froyo in dessert glasses drizzled with the strawberries.

Bon appetit!


Peda bread, burger & Shis Kebab recipe, Sunset Magazine, 
Recipe to make the bread: Peda Bread Recipe
Copycat KFC coleslaw, Mom on Timeout 
Whey Low Sugar, Whole Foods

Thank you for stopping by.


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