Yiddish Haimesheh Hamburgers

Name: Yiddish Haimesheh Hamburgers
Yield: Serves Four
Cuisine: Russian
Ingredients: pickled vegetables, such as cucumber, beetroot, turnips and peppers, and crispy fried onions, to serve; 30 ml/2 tbsp fresh tarragon; 30 ml/2 tbsp plain (all-purpose) flour; 30 ml/2 tbsp sunflower oil; salt and ground black pepper; 45 ml/3 tbsp beef stock; 115 g/4 oz/2 cups fresh white breadcrumbs; 1 egg, beaten; 450 g/1 lb finely minced (ground) veal; 4 garlic cloves, chopped; 1 onion, finely chopped

Preparation info

Serves
Four

Difficulty
Medium

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.

Ingredients

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

Europe
Russia
Main course
Eastern Europe

Method

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.
Divide the mixture into 4 equ