Latke Burger

Total Time:
1 hr
20 min
5 min
35 min

6 burgers

  • Raw Apple Beet Slaw:
  • 1 Granny Smith apple, peeled
  • 1/2 pound beets, trimmed and peeled
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper
  • Horseradish-Pickle Mustard:
  • 1/2 cup spicy brown mustard
  • 1 1/2 tablespoons prepared horseradish
  • 1 half sour pickle, minced
  • Latke Bun:
  • 2 pounds russet potatoes
  • 1 small yellow onion
  • 1/4 cup matzo meal
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • Corned Beef Burger:
  • 1 pound sliced corned beef from a deli (not canned)
  • 1 large egg
  • 2 tablespoons matzo meal
  • Vegetable oil, to coat the pan
  • Applesauce, for serving
Watch how to make this recipe.
  • For the raw apple beet slaw: Shred the apple and beets in a food processor fitted with the grater attachment and transfer to a medium bowl. Toss with the oil, dill, vinegar, salt and pepper. Refrigerate and let the flavors meld while you make the rest of the components.

  • For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl.

  • For the latke bun: Peel the potatoes and onion and shred them in a food processor fitted with the grater attachment; transfer to a dish towel-lined strainer fitted over a large bowl. Let sit for 5 minutes, and then squeeze the veggies using the towel to get out the excess moisture. Transfer to a large bowl. Add the matzo meal, egg and a pinch each of salt and pepper and use your hands to mix them together.

  • Fill a large cast-iron skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. Working in batches, scoop the potato mixture by 1/3-cupfuls and form a bun shape. Carefully add the latkes to the skillet, flattening each slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes per side. Drain on paper towels and season with salt and pepper. Remove any loose bits of potato mixture from the oil in the pan between batches with a slotted spoon. You should have 12 bun halves.

  • For the corned beef burger: Pulse the corned beef in a food processor fitted with the blade attachment until a coarse burger-like consistency. Add the egg and matzo meal and pulse just to combine. Form into 6 burger patties (about 1/4 cup each). Add enough oil to a large cast-iron skillet to coat the pan and heat over over medium heat. Working in batches, cook the burgers until the outsides are brown and crispy, about 4 minutes per side. The insides will still feel on the rare side, and that's ok...and delicious.

  • To build Schmear 6 latke buns with applesauce. Top each with a corned-beef burger, then a pile of slaw. Schmear some horseradish-pickle mustard on the remaining 6 latkes, and place on top of the slaw. Cut your burger in half if you can't's a mouthful!

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Best Hanukkah Recipes