Potato Rosti Burger with Korean Chilli Mayo

Vegetarian burger full of flavour and texture

by Justina Sullivan

Potato Rosti Burger with Korean Chilli Mayo Recipe

The question is not are you going to eat this Potato Rosti Burger with Korean Chilli Mayo, but when?

Featuring a crunchy-on-the-outside and soft-juicy-inside potato rosti sandwiched deliciously between a soft brioche bun. 

Spicy Korean Chilli mayo adds an addictive spicy kick along with juicy hot jalapenos. Fresh sauerkraut with lemon juice adds zing, and if that wasn’t enough, it’s all topped off with a crispy salted gooey fried egg.

Note: If you can’t find gochujang paste in-store or online then substitute by mixing with your favourite hot sauce.

 

Potato Rosti Burger with Korean Chilli Mayo Recipe

Potato Rosti Burger with Korean Chilli Mayo

Potato Rosti Burger with Korean Chilli Mayo featuring fresh sauerkraut, spicy jalapeños and a crispy gooey fried egg.
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Total Time: 30 minutes
Servings: 1

Ingredients

  • 1 brioche bun
  • 1 medium potato
  • 1 small white onion
  • 1/2 tsp garlic powder
  • 1 heaped tablespoon of flour
  • Salt and pepper
  • 1 egg
  • Vegetable oil for frying
  • Handful of shredded white cabbage
  • Squeeze of lemon juice
  • 5 pickled jalapeños slices
  • 2 heaped Tbsp Korean Chilli Pickle Mayo recipe here
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Instructions

  • Squeeze a little lemon over shredded cabbage and season with a little salt and pepper.
  • Grate potato and onion into a bowl. Squeeze out all excess liquid. Add garlic powder, flour, egg and a good pinch of salt and pepper. Using your hand mix together evenly.
  • Add a generous amount of oil to a frying pan. Gather potato rosti into a ball and place in oil, gently flattening it to form a burger patty the same size as your burger bun. Cook gently until browned and crispy on each side. Watch the heat, cooking at a high temperature will only brown the outside and leave the potato raw inside. The rosti requires a little patience and a slow and gentle cooking time to get it nice and juicy.
  • Remove rosti from oil and drain on kitchen paper. Season again with a little salt.
  • Using the same pan of oil fry an egg sunny side up until crispy around the edges (sprinkle the fried egg with black sesame seeds if you have them).
  • Toast brioche bun under the grill and butter each side. On the bottom bun spread 1 tbsp Korean Chilli Mayo followed by shredded cabbage, then the rosti, fried egg on top, jalapeños and finish with more Korean chilli mayo.
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Swiss Version here: Kartoffel Rosti Burger mit koreanischer Chili Mayo