Smoky Potato Rosti Burgers
"From our weekday newspaper The West Australian. Times are estimated."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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