Smoky Potato Rosti Burgers

8
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (625.3 g)
  • Calories 1127.3
  • Total Fat - 76.8 g
  • Saturated Fat - 36.1 g
  • Cholesterol - 1276.9 mg
  • Sodium - 1718.4 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7.9 g
  • Protein - 55.8 g
  • Calcium - 336 mg
  • Iron - 8.9 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 1.2 mg

Step 1

For the rosti, squeeze excess liquid from grated potatoes using hands and pat dry with paper towel. Place potato in a large mixing bowl, add 1/4 cup of the melted butter, onion, garlic, paprika, cumin, coriander, oregano, parsley, eggs, salt and pepper, stirring until mixture is well combined.

Step 2

Heat 2 tablespoons of butter in a large non-stick frying pan over medium heat.

Step 3

Divide potato into equal 8 portions (approx. 1/2 cup) and add 4 potato rosti to pan and press down firmly with a spatula. Cook for 5-6 minutes before turning, place a slice of cheese on top and cook a further 5-6 minutes or until golden and crisp. Repeat with remaining butter and potato mixture.

Step 4

To assemble burgers, toast the sliced side of each burger under a high grill/broiler.

Step 5

Spread aioli over the toasted bottom of each bun and tomato chutney over the toasted top of each bun.

Step 6

To assemble burgers, place butter lettuce leaves on top of aioli, followed by potato rosti, sliced tomato, beetroot and fried egg, finishing with the tomato chutney top.

Step 7

Now it’s time to serve and enjoy!

Tips & Variations


No special items needed.

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