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.
- Total Time: 30
- Yield: 1 1x
- Category: Burgers
Ingredients
Scale
- 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)
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.
Keywords: Potato Rosti Burger, Korean Burger, Best vegetarian burger recipes, Gochujang Mayo, Who makes the best vegetarian burger?
Find it online: https://flaevor.com/potato-rosti-burger-with-korean-chilli-mayo/