Yield: about 30 mini-burgers
Boil potatoes, in their skins, until fork tender. While still hot, but manageable, rice potatoes onto a baking sheet (alternatively, you can mash the potatoes with a potato masher). Let cool. The potatoes will harden a bit as they cool but that’s good, it helps with the texture.
Heat oil in a sauté pan over medium-high heat. Add onions and fry until golden. Set aside.
In a large bowl, combine meat, eggs, spices, and onion. Add three tablespoons of the fried onions to the mix (if you prefer a smoother texture, you can puree the fried onions in a food processor first).
Lastly, add the riced potatoes. Stir well to combine.
Heat oil in a sauté pan over medium-low heat. Add burgers and fry, about 10 minutes per side. Don’t try to rush them or they will break.
My mother-in-law likes to fry lots of onions for Passover. She keeps them refrigerated in a jar and uses them as needed to flavor different foods. This is a great substitute when spices are limited or not used.