Looking for a delicious finger food that’s an all-around family winner? Warm up your Passover table with these juicy and flavorful Pesach Chicken/Veal Burgers, affectionately known as Faschierte.
Pesach is a time of tradition, family, and delicious food. As we gather around the table to celebrate this special Yom Tov there’s nothing quite like the comfort of homestyle dishes that remind us of home. One such dish that holds a special place in many households is Pesach Chicken/Veal Burgers, lovingly called Faschierte.
Growing up, these chicken burgers were a staple in my family’s Pesach meals. Made with simple ingredients like ground chicken or veal, mashed potatoes, and sautéed onions, they were always a hit. The aroma wafting from the kitchen as they sizzled on the skillet filled the air with anticipation and excitement.
What I love most about these Pesach Chicken/Veal Burgers is their versatility. Whether you prefer them large and hearty or small and finger-friendly, the beauty is in their imperfection. Each bite is a reminder of home, of tradition, and of the love that goes into preparing Passover meals.
Now, let’s dive into the recipe and recreate this beloved dish together.
Pesach Chicken/Veal Burgers (AKA Faschierte)
Ingredients
- 1.5 pounds ground chicken or veal
- 1.5 cups mashed potatoes
- 1/2 cup roughly mashed potatoes reserved
- 1.5 sautéed onions optional
- 2 eggs
- 1.5 teaspoon kosher salt
- 1/4 teaspoon white pepper or black pepper
- 1 teaspoon garlic powder
- potato starch optional
Instructions
- When boiling the potatoes, start with Yukon potatoes submerged in cold water. Ensure to generously salt the water, aiming for a salinity akin to ocean water. This infusion of flavor enhances the potatoes’ taste, adding depth to the dish.
- In a food processor with an S blade, combine ground chicken or veal, 1.5 cups mashed potatoes, sautéed onions (if using), eggs, kosher salt, white pepper (or black pepper), and garlic powder.
- Lightly process the mixture, being careful not to overprocess.
- Once the mixture is blended, mix in the 1/2 cup of roughly mashed potatoes to add texture.
- As the mixture will be wet and loose, you won’t be able to form traditional burger patties. Instead, shape them gently with a spoon, adjusting the size according to your preference.
- Heat a skillet or grill over medium heat and cook the chicken/veal burgers until they are golden brown and cooked through.
- Serve the Pesach chicken/veal burgers hot with your favorite toppings or on a gluten-free bun if desired.
Notes
Indulge in the warmth of tradition with these homestyle Pesach Chicken/Veal Burgers, and bring a taste of home to your Passover celebration. Wishing you and your loved ones a joyous and delicious holiday!