Yiddish Haimesheh Hamburgers

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Every Russian and Eastern European household used to make a variation of this dish, with lamb, beef and sometimes veal, as here. The kosher kitchen uses a great deal of ground meat as it tenderizes the tougher cuts and is also an economical way to stretch a small amount of meat into a meal.


  • 115 g/4 oz/2 cups fresh white breadcrumbs
  • 45


  1. Put the breadcrumbs in a bowl and spoon over the stock. Leave to soak for 10 minutes. Add the minced meat, egg, onion, garlic and tarragon, salt and pepper and mix all the ingredients together thoroughly.

  2. Divide the mixture into 4 equ