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Ch'ti-Style Lamb Burger with Potato Rosti
A hearty burger made with shredded lamb, crispy small potato cakes (rosti), topped with sautéed mushrooms, arugula, spring onions and Basque sheep cheese, all on a soft bun and finished with a touch of wholegrain mustard.
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Cost Breakdown
Critical Success Points
- • Sear the lamb to achieve coloration
- • Slow cooking at 160°C for pull‑apart meat
- • Drain the rosti mixture to avoid excess moisture
- • Cook the rosti without moving them too early
- • Final assembly so each component retains its texture
Safety Warnings
- • Handle the hot pot with kitchen gloves
- • Be careful with hot oil when frying the rosti
- • Use a sharp knife to chop the onions and arugula
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