One of the ground beef recipes that requires a little more effort but well worth it.
ROSTI WITH BURGER AND BRUSSELS SPROUT PUREE
Preparation time less than 30 minsCooking time 10 to 30 mins
FOR THE ROSTI
½ potato, unpeeled, grated
2 tbsp plain flour
salt and freshly ground black pepper
2 tbsp sage, sliced
2 tsp vegetable oil, for frying
FOR THE BURGER
fat from the sirloin steak
55g/2oz bread, torn into chunks
85g/3oz sirloin steak, chopped
a few chives
1 pinch of paprika
1 egg, beaten
¼ onion, chopped
1 tbsp vegetable oil, for frying
FOR THE SAUCE
2 tsp white wine vinegar
1 tsp garlic, crushed
salt and freshly ground black pepper, to taste
4 tsp olive oil
1 tbsp coriander leaves, finely chopped
FOR THE BRUSSELS SPROUTS PURÉE
110g/4oz Brussels sprouts
570ml/1 pint boiling water
3 tbsp double cream
1 tbsp butter
To make the rosti, squeeze out the excess water from the grated potato, with your hands, and place the potato in a bowl.
Add to the bowl the flour, salt and pepper to taste, and the sage, and mix to combine.
Heat the oil in a small frying pan, over a medium-to-high heat.
Spoon the rösti into two heaps into the pan, and fry for 3-4 minutes on each side.
To make the burger, place the fat and the bread into a food processor and blend until finely chopped.
Now add the rest of the steak, the chives, paprika, the beaten egg and the chopped onion. Purée until smooth.
Using wet hands, shape the mixture into a burger.
Fry the burger in a hot frying pan with the vegetable oil for 5-6 minutes on each side, until cooked.
To make the sauce, mix all the sauce ingredients together in a small bowl.
Finally, make the Brussels sprout purée by boiling the sprouts in the waterfor 8-10 minutes, or until tender.
Drain, place into a food processor with the cream, and blend until smooth. Fold in the butter, to taste.
Serve the rösti on a plate, topped with the burger and a couple of spoonfuls of the purée.
Drizzle the sauce around the plate to garnish.