fbpx

SPUD LITE ROSTI BURGER

SERVES:  8

INGREDIENTS

  • 750gm Spud Lite potatoes, coarsely grated
  • 150gm butter melted
  • 1 tbs dried onion powder
  • 1 tsp dried garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs dried oregano
  • 2 eggs, lightly beaten
  • salt flakes and freshly ground black pepper

 

BURGER

  • Brioche burger buns, halved
  • 1/2 cup aioli
  • 1 butter lettuce
  • 8 slices cheddar
  • 2 vine ripened tomatoes, sliced
  • 16 small slices pickled beetroot, drained
  • 8 eggs, fried
  • 1/2 cup tomato chutney

METHOD

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 ¼ cup of the melted butter, onion, garlic, paprika, cumin, coriander, oregano, parsley, eggs, salt and pepper, stirring until mixture is well combined.

 

Heat 2 tablespoons of butter in a large non-stick frying pan over medium heat. Divide potato into equal 8 portions (approx. ½ cup). 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.

To assemble burgers, toast the sliced side of each burger under a high grill. Spread aioli over the toasted bottom of each bun and tomato chutney over the toasted top of each bun.

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.

Now it’s time to serve and enjoy!

YOU MIGHT ALSO LIKE…

Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing

Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing

Barbecued Prawn, Eggplant & Potato Salad with a Tamarind Dressing PREP TIME: 15 min COOKING TIME: 15 mins SERVES: 4 as a main and 8 as a side INGREDIENTS750g Baby Spud Lite potatoes, halved and cut into 5mm thick slices2 ½ tablespoons garlic infused olive oil1...

Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based)

Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based)

Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based) PREP TIME: 15 min COOKING TIME: 10 mins SERVES: 6 - 8 INGREDIENTS500g Spud Lite Baby potatoes, cut into 5mm thick rounds300 green beans, trimmed1 radicchio, leaves separated and roughly torn1 small...

Potato, Mushroom, Spinach & Goats Cheese Omelette

Potato, Mushroom, Spinach & Goats Cheese Omelette

Potato, Mushroom, Spinach & Goats Cheese Omelette PREP TIME: 10 min COOKING TIME: 20 mins SERVES: 4 INGREDIENTS500g Spud Lite Baby potatoes, cut into bite sized pieces2 tablespoons olive oil4 extra-large egg whites8 extra-large eggs1 tablespoon Worcestershire...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH

Want more Spud Recipes? Join the Spud Team for access to our delicious recipes and exclusive deals!