Ingredients
- 750 grams potatoes, coarsely grated
- 150 grams melted butter
- 1 tablespoon dried onion powder
- 1 teaspoon dried garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon dried oregano
- 2 eggs, lightly beaten
- Salt flakes
- Freshly ground black pepper
- FOR BURGER
- 8 (500 grams) Brioche bread buns (burger buns, halved, 8 buns required)
- 1/2 cup aioli
- 1 butter lettuce
- 240 grams slices cheddar (8 slices)
- 2 vine tomatoes, vine ripened sliced
- 440 grams beetroot. 16 small slices pickled beetroot drained
- 8 eggs, fried
- 1/2 cup tomato chutney
How to Make
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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.
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Step 2: Heat 2 tablespoons of butter in a large non-stick frying pan over medium heat.
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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.
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Step 4: To assemble burgers, toast the sliced side of each burger under a high grill/broiler.
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Step 5: Spread aioli over the toasted bottom of each bun and tomato chutney over the toasted top of each bun.
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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.
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Step 7: Now it’s time to serve and enjoy!
We hope you enjoy this recipe!
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