Burger made of nearly a 1000 grams beef and grass-fed Australian tenderloin marble beef and Kimchi in between with giant burger bun now available at Vanille restaurant at Al Khobar Saudi Arabia now for reservationsA lot of people asking what is Kimchi is? Kimchi sounds strange to a new thing in the Saudi market here more detailsKimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings includingThis juicy burger is good enough for 6 – 8 people prices is reasonable of 300. oo Saudi Riyal burger was a review with local influencer food blogger Ibrahim SalehChef Adam Schihab says most of his Saudi guest ( we refer to as dinner) are preferred big portion and he now working on another giant size items that he will be feature on the menu very soon chef adam schihab at Vanille restaurant serves Mediterranean cuisines and international verities and patisserie and bakery items with amazing artisan bread.\nThis morning Chef Adam Schihab met Mr. Maurice A. Tudor who is Quality surveying Manager at Dar Al Riyadh who is a regular dinner at Vanille restaurant Mr. Tudor originally comes from London who has inspired chef Adam with a new dish called Steak and Kidney pie similar to this one on BBC FOOD Steak and kidney pie recipe – BBC Food\nChef Adam SCHIHAB says he can’t wait to experiment with his own version of steak and kidney pie and he will personally invite Mr. Tudor as a guest taster before he put the dish on the menu\nChef Adam Schihab Instagram:\nhttps:\/\/www.instagram.com\/adamschihab\/\n\n\nBelow are the Burger Tips for Barbecue Success from Chef Adam Schihab\n\n\nSummer and fall – and the long weekends in-between – are ideal times to fire up the grill and bring the family together for some outdoor fun.\n\n\nBurgers, the quintessential barbecue fare, are among America’s all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa, and fresh basil.\n\n\nFor the best taste and optimum freshness, connoisseurs recommend organic ground beef.\n\n\n“USDA-certified organic ground beef is made from animals that have not been injected with synthetic hormones or antibiotics, and that eat food free of animal byproducts and grown without pesticides,” said Michael Levine, president of Organic Prairie Family of Farms, one of the nation’s leading cooperatives of organic farmers and providers of organic meat.\n\n\nHere are some burger-making tips from Organic Prairie.\n\n\n* For best flavor, use 85 percent lean ground beef. If you choose leaner meat, add a splash of tomato juice or Worcestershire sauce to increase flavor and moisture.\n\n\n* Finely mince any garlic, onions, or other vegetables that will be mixed into the meat. Larger chunks will make the burger fall apart on the grill.\n\n\n* Wet clean hands prior to making the patties. The patties should be formed loosely, not packed or pressed, and should be about one-half-inch thick and slightly wider than the bun.\n\n\nTry this Mediterranean-inspired burger recipe at your next family barbecue.