Shnitzis (Burgers)

Renee Muller Recipe By
  • Cook & Prep: 45 m
  • Serving: 30
  • Contains:

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Burgers

Yield: about 30 mini-burgers

  1. 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.

  2. Heat oil in a sauté pan over medium-high heat. Add onions and fry until golden. Set aside.

  3. 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).

  4. Lastly, add the riced potatoes. Stir well to combine.

  5. 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.

Note:

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.

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  • Yehudis

    Shnitzis (Burgers)

    shnitzis

    What type of sauce or dressing can be served with this?
    Posted by Yehudis Grossman |January 10, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Depends on your taste Yehudis. I personally would love this with a tehina style sauce. But a spicy mustard would go well too.
    Posted by Chaiaadmin|January 10, 2018
    0
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  • Yehudis

    Shnitzis (Burgers)

    shnitzis

    What type of sauce or dressing can be served with this?
    Posted by Yehudis Grossman |January 10, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Depends on your taste Yehudis. I personally would love this with a tehina style sauce. But a spicy mustard would go well too.
    Posted by Chaiaadmin|January 10, 2018
    0

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