RECIPES: Recipe Details
Moshe's Pipic (Moses's Bellybutton) - with Schmaltz
3 ounces walnuts (3/4 cup)
2 gala apples
1 granny smith apple
6 tablespoons Sutter Home Sweet Red Wine
1.5 teaspoons cinnamon
1.5 tablespoons honey
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons fresh cracked black pepper
2 teaspoons garlic powder
6 green onions
2 pounds ground brisket
3 tablespoons schmaltz
6 teaspoons salt
6 bun-sized bibb lettuce leaves
6 tablespoons horseradish
6 matza meal hamburger buns
Make the Charosset - Chop the walnuts. Quarter, core, and grate the apples. In a bowl mix together walnuts and apples along with the wine, cinnamon, and honey. Cover and refrigerate 2 hours in an airtight container.
Make the Burger Patties - Mix together the dry mustard, paprika, black pepper, and garlic powder. Thinly slice the green onions and mix into ground brisket along with the spice mix using a metal spoon. Once mixed together let the meat rest for about 10 minutes. Divide mixture into 12 even sections and form into patties 5 inches diameter with moist hands. Place ½ tablespoon of schmaltz in the middle of 6 of the patties. Then, top each with another patty pressing the edges together to form 6 total stuffed patties.
Grill the burgers - If using gas grill, heat to medium high. Brush grill with oil using tongs and paper towel. Sprinkle 1 teaspoon of salt on each patty, half on each side, and then set on grill. Cover the grill with lid. After 6 minutes open the grill and flip the patties then cover and cook for another 6 minutes. Check for doneness, burgers should be about medium-rare to medium. Take off the grill and let rest for 5 minutes.
Build the burger - Lay one lettuce leaf on the bottom of each bun. Then lay one cooked patty on top of each lettuce leaf. Top each patty with 1/3 cup of the charosset. Smear 1 tablespoon of horseradish on the top half of each bun. Top burgers with horseradish smeared bun and serve.
This burger has all of the classic Passover flavors all grilled up into one delicious burger!