Pulse toasted patties in a food processor until they magically turn into ground beef. Fry the chopped onions and peppers in a pan for a couple of minutes in a non-stick pan on medium-high heat without oil.  After the veggies are slightly charred, add the kebab seasoning, ground meat, and parsley in that order. Stir until mixed well. Transfer to a bowl or any another container that is easy to work with (you will be scooping this filling into phyllo dough next.)

Cut the phyllo dough sheets in half lengthwise so you have long rectangular strips. Place one sheet on a dry working surface, and spray it with butter. Put a scoop (about 2T) of filling near the edge of the sheet. From here, you may fold into various shapes:  triangles, rectangles, circular flowers, etc.   Since the phyllo dough is very thin, wrap a second layer after you're done wrapping the first.  Place another strip of phyllo dough onto your working surface, spray it with butter, and repeat the process above except use the previously rolled dough as your filling. Once you have your raw borek ready, put it on a butter-sprayed baking pan.

Once all the raw boreks are on the baking pan, brush the tops with egg, and sprinkle sesame seeds on top.

Bake at 350°F for about 15-20 minutes or they are golden. Enjoy while still warm. Recommended pair: warm crunchy borek goes well with a cup of sweet, hot black tea.