Smoky Potato Rosti Burgers

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8
Servings

15m
Prep Time

25m
Cook Time

40m
Ready In

Recipe: #35570

August 31, 2020

Categories: Dinner, Lunch, Burgers, Eggs, Vegetables, Lettuce, Potatoes, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Game/Sports Day, Weeknight Meals, Broil, Stove Top, Vegetarian, Fresh Tomatoes more

recipe by:
ImPat

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recipe by:
ImPat

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

Original recipe yields 8 servings

Metric US

I've Tried It

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.