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Latke Burger

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Active: 1 hr 35 min
  • Yield: 6 burgers
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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

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


  1. 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.
  2. For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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 manage...it's a mouthful!