Created by ImPat on August 31, 2020
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!