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!