Solutions for mid-week Pesach hunger pangs

Need some chol hamoed cooking inspiration? Look no further, we have you covered with two delicious mid-week Pesach recipes.

Lauren Boolkin

Pesach burgers

These are my go-to burgers. They are super juicy and best eaten with your hands. Don’t use lean mince but rather a three quarter bolo, one quarter brisket mix. This makes eight burgers. Be careful not to squash the meat when forming the “towers” and don’t forget the 15 minutes in the freezer before cooking. I’ve included the Pesach roll recipe, but they are also delicious on a cos lettuce leaf – and I’m a carboholic. If you can’t find kosher-for-Pesach mustard, then leave it out.

Ingredients

The burgers are made from meat only. You will need 1kg for eight burgers.

2 Tbsp oil to grease the griddle pan or skillet

Sauce

½ cup mayonnaise

3 tsp tomato sauce

3 tsp pickle juice (from the pickle tin)

2 tsp mustard

½ tsp paprika

½ tsp onion powder

Onions: Finely slice 4 onions and cook on a low heat in 4 Tbsp sunflower oil for 20-30 minutes.

Method

Divide the meat into eight portions. Shape into polony style sausages 6.5cm high (fat towers). Place on a wax wrap on a tray. Store in the fridge, and freeze 15 minutes before cooking.

Cook the onions and mix the sauce ingredients.

Heat the griddle and add the oil. When it’s hot, place one burger on the griddle and immediately smash to ½ cm thick. Season with salt and pepper. Flip when the underneath is browned. Serve on a roll with lettuce, tomato, fried onions, and a pickle.

Pesach rolls

Ingredients

2 cups matzo meal

½ tsp salt

½ tsp sugar

1 cup water

½ cup sunflower oil

4 eggs

Method

Heat the oven to 180 degrees, and line a baking sheet with baking paper.

Combine matzo meal, salt, and sugar in a large bowl, and mix well.

Bring the water and oil to the boil, and add to the matzo meal mixture. Add the eggs one at a time, mixing well after each addition.

Leave to stand for 15 minutes. With lightly oiled hands, shape into rolls. Bake for 50 minutes.

Romi Rabinowitz

Chol hamoed chicken

This is a great chicken recipe with just a few simple ingredients. It can be served during the week with a side of baked potatoes and a green salad, or even at your Shabbos or yom tov table.

Ingredients

1 packet chicken cut up into portions

1 onion chopped

1 Tbsp oil

Juice of one lemon

¾ cup vinegar

¾ cup water

2 tbs sugar

½ cup tomato sauce

2 tsp paprika

Method

Fry the onion in oil until slightly brown.

Add the rest of the sauce ingredients, and simmer for about 15 minutes.

Season the chicken with salt and pepper. Pour over the sauce, and bake covered for an hour, then uncover and bake until browned and ready.