Vegetarian Burger with a Crispy Potato Rosti and Korean Chilli Mayo
The real question isn’t whether you’ll eat this, but when. Golden potato rösti, crispy on the outside and tender on the inside, is nestled in a soft brioche bun and topped with fiery Korean chilli mayonnaise, spicy jalapeños and tangy, lemon-infused sauerkraut. The deal is sealed with a perfectly fried egg with a gooey centre. (No gochujang? No problem – simply stir your favourite hot sauce into the mayonnaise to create a similar flavour.)
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Potato Rosti Burger with Korean Chilli Mayo
Potato Rosti Burger with Korean Chilli Mayo featuring fresh crunchy slaw, spicy jalapeños and a crispy gooey fried egg.
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 click here)
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 of Korean Chilli Pickle Mayo followed by shredded cabbage, then the rosti, fried egg on top, jalapeños and finish with more Korean Chilli Pickle Mayo.