Last Updated on August 26, 2022
Looking for an easier, mid-week Hanukkah meal? Or a way to change up the traditional burger?
This latke burger offers a twist on the traditional dish by pairing it with a fresh, creamy slaw and a juicy burger made with 100% grass-fed and grass-finished beef. The slaw uses sour cream, but to make the dish traditionally kosher substitute the sour cream with 1/3 a cup of mayonnaise with an extra squeeze of lemon juice.
For the Latkes
- 2 large russet potatoes peeled and rinsed
- 1 medium onion
- 1 egg
- ½ cup hazelnut flour (optional, I like the flavor and it adds a little body)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup oil for frying
For the burger
- 4 ButcherBox Burger Patties
For the slaw
- 1 Granny Smith apple
- 1 Red Delicious apple
- 2 scallions
- 1 red onion
- ½ cup sour cream Kosher substitute: 1/3 cup mayo and an extra squeeze of lemon juice
- ½ lemon juiced
- 1 pinch salt
For the Latkes
- Grate the potatoes and onions in a food processor or with the medium-to-small grater on a box grater.
- Place grated mixture into a colander and squeeze out some of the excess liquid.
- Transfer grated mixture to a mixing bowl, and stir in the egg, hazelnut flour, salt, and pepper.
- Preheat a pan with ¼ cup oil on medium-high heat, and spoon the mixture into the pan in burger-sized circles (an ice cream scoop works great here). Lower the temperature to medium, fry the latke on one side until golden brown, flip the latke, and repeat on the other side.
- Place finished latkes on a paper towel to rest. They can also be finished in a 350°F oven if you want to spend less time frying. Simply crisp up both sides in a pan and transfer the latkes to a baking sheet to finish.
For the Burger
- Keep it simple—grill, broil, or sear to your favorite temperature.
For the Slaw
- Slice apples and onions as thinly as possible and mince scallions.
- Transfer the apples, onions, and scallions to a mixing bowl and mix in sour cream, lemon, and salt until well combined.
To maximize the flavor of the slaw in this burger, make it a few hours in advance. This allows the slaw to thoroughly soak up the juices from the fresh ingredients.
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Yankel Polak is the Head Chef at ButcherBox.