Moshe’s Pipic (Moses’s Bellybutton)

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Passover Seder


2 teaspoon dry mustard

2 teaspoons paprika

2 teaspoons black pepper

2 teaspoons garlic powder

6 green onions

2 pounds ground brisket

6 teaspoons salt

6 bun-sized bibb lettuce leaves

6 tablespoons horseradish

Charoset – see recipe below

6 matza meal buns

3 ounces walnuts (3/4 cup)

2 gala apples

1 granny smith apple

6 tablespoons Sutter Home Sweet Red Wine

1.5 teaspoons cinnamon

1.5 tablespoons honey


First, make the Charoset. Chop the walnuts. Quarter, core, and grate the apples. In a bowl mix together walnuts and apples along with the wine, cinnamon, and honey. Cover and refrigerate 2 hours in an airtight container.

For the burger, mix together the dry mustard, paprika, black pepper, and garlic powder. Thinly slice the green onions and mix into ground brisket along with the spice mix using a metal spoon. Once mixed together let the meat rest for about 10 minutes. Divide mixture into 6 even sections and form into patties with moist hands.

If using gas grill, heat to medium high. Brush grill with oil using tongs and paper towel. Sprinkle 1 teaspoon of salt on each patty, half on each side, and then set on grill. Cover the grill with lid. After 6 minutes open the grill and flip the patties then cover and cook for another 6 minutes. Check for doneness, burgers should be about medium-rare to medium. Take off the grill and let rest for 5 minutes.

Lay one lettuce leaf on the bottom of each bun. Then lay one cooked patty on top of each lettuce leaf. Top each patty with 1/3 cup of the charosset. Smear 1 tablespoon of horseradish on the top half of each bun. Top burgers with horseradish smeared bun and serve.