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Who said Pesach food can’t be fun? Sliders: an updated way to enjoy your good ol’ meat and potatoes.
2 pounds (1 kilogram) ground beef
3/4 cup gluten free Pesach crumbs or Haddar Gluten Free Seasoned Pesach Panko Crumbs
1/2 cup seltzer
1/2 small onion, grated or diced finely
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 large white onion
1 cup potato starch
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
oil, for frying
6 medium potatoes
1 large onion
3 eggs
1/4 cup potato starch
1 tablespoon Haddar Kosher Salt
1/4 – 1/2 teaspoon black pepper
6 tablespoons Gefen Mayonnaise
3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
1 teaspoon fresh lemon juice
1 teaspoon Gefen Extra-Light Olive Oil
1/4 teaspoon salt
pinch pepper
1/4 cup ketchup
2 tablespoons Tuscanini Apricot Jam
2 teaspoons distilled vinegar or lemon juice
In a large bowl, combine ground beef with Pesach crumbs, seltzer, onion, eggs, and seasonings. Mix well. Form into three-inch (seven-centimeter) patties and place onto a Gefen Parchment Paper lined baking sheet. Patties can be frozen at this point.
To prepare, either grill for three to four minutes on each side or bake at 425 degrees Fahrenheit (220 degrees Celsius) for eight to nine minutes and then flip over and bake for another two minutes on the other side.
To make the French-fried onions, peel the onion and slice into a quarter-inch (half-centimeter) rings. Separate the layers into individual rings. Take a small saucepan and fill it one-third with oil. Heat the oil.
Mix potato starch with salt and pepper in a small bowl. In a second small bowl, beat the eggs.
Dip the onion rings into the potato starch, then into the egg, and then into the potato starch again. Place the batter-dipped onions into the heated oil and fry for one to two minutes per side until golden. Remove with a slotted spoon and place on a paper towel to absorb excess oil.
Grate or process the potatoes and onions. Transfer to a large bowl. Add in eggs, potato starch, and spices and mix well.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). For mini sliders, grease six disposable muffin tins well (for a total of 36 crisps). Spoon one and half tablespoons potato mixture into the bottom of each section. Bake on middle rack for 35–40 minutes until golden and crispy. (Watch that they do not get too crispy.)
Cool crisps and turn out onto paper towels. These may be prepared in advance and frozen. Thaw and reheat when ready to serve.
Prepare the dressings by whisking all ingredients together in separate bowls. They may be made in advance and refrigerated.
Place a grilled slider on a lettuce slice or a potato kugel crisp. Smear with dressing of your choice. Place a French-fried onion ring on top of the dressing. Embellish with pickles, lettuce, and tomatoes, and add additional dressing. Top with a second lettuce leaf or potato kugel crisp. Pierce with a decorative toothpick to hold together.
Photography: Hudi Greenberger Styling: Renee Muller
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