Moshe’s Pipic (Moses’s Bellybutton) – with Schmaltz
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
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons fresh cracked black pepper
2 teaspoons garlic powder
6 green onions
2 pounds ground brisket
3 tablespoons schmaltz
6 teaspoons salt
6 bun-sized bibb lettuce leaves
6 tablespoons horseradish
6 matza meal hamburger buns
Make the Charosset – 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.
Make the Burger Patties – 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 12 even sections and form into patties 5 inches diameter with moist hands. Place ½ tablespoon of schmaltz in the middle of 6 of the patties. Then, top each with another patty pressing the edges together to form 6 total stuffed patties.
Grill the burgers – 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.
Build the burger – 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.