Latke Burger

• 1 Granny Smith apple, peeled
• 1/2 pound beets, trimmed and peeled
• 3 tablespoons olive oil
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1/2 cup spicy brown mustard
• 1 1/2 tablespoons prepared horseradish
• 1 half sour pickle, minced
• 2 pounds russet potatoes
• 1 small yellow onion
• 1/4 cup matzo meal
• 1 large egg, lightly beaten
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1 pound sliced corned beef from a deli (not canned)
• 1 large egg
• 2 tablespoons matzo meal
• Vegetable oil, to coat the pan
• Applesauce, for serving

1. For the raw apple beet slaw: Shred the apple and beets in a food processor fitted with the grater attachment and transfer to a medium bowl.
2. Toss with the oil, dill, vinegar, salt and pepper.
3. Refrigerate and let the flavors meld while you make the rest of the components.
4. For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl.
5. For the latke bun: Peel the potatoes and onion and shred them in a food processor fitted with the grater attachment; transfer to a dish towel-lined strainer fitted over a large bowl.
6. Let sit for 5 minutes, and then squeeze the veggies using the towel to get out the excess moisture.
7. Transfer to a large bowl.
8. Add the matzo meal, egg and a pinch each of salt and pepper and use your hands to mix them together.
9. Fill a large cast-iron skillet with 1/2 inch oil.
10. Heat over medium-high heat until the oil is very hot but not smoking.
11. Working in batches, scoop the potato mixture by 1/3-cupfuls and form a bun shape.
12. Carefully add the latkes to the skillet, flattening each slightly with a spatula.
13. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes per side.
14. Drain on paper towels and season with salt and pepper.
15. Remove any loose bits of potato mixture from the oil in the pan between batches with a slotted spoon.
16. You should have 12 bun halves.
17. For the corned beef burger: Pulse the corned beef in a food processor fitted with the blade attachment until a coarse burger-like consistency.
18. Add the egg and matzo meal and pulse just to combine.
19. Form into 6 burger patties (about 1/4 cup each).
20. Add enough oil to a large cast-iron skillet to coat the pan and heat over over medium heat.
21. Working in batches, cook the burgers until the outsides are brown and crispy, about 4 minutes per side.
22. The insides will still feel on the rare side, and that's ok...and delicious.
23. To build Schmear 6 latke buns with applesauce.
24. Top each with a corned-beef burger, then a pile of slaw.
25. Schmear some horseradish-pickle mustard on the remaining 6 latkes, and place on top of the slaw.
26. Cut your burger in half if you can't manage...it's a mouthful!

apple, beets, olive oil, dill, sherry vinegar, kosher salt, brown mustard, horseradish, sour pickle, russet potatoes, yellow onion, matzo meal, egg, kosher salt, vegetable oil, deli, egg, matzo meal, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/latke-burger.html (may not work)