A chicken burger stack made with potato roesti and a scrumptious chicken-sauerkraut-pineapple mix. The flavors meld together well and the roesti looks like and can be eaten as a burger.
- salt pepper to taste
- oil or butter to sauté potato roesti
- 4 chicken fillets 4 oz each
- salt and freshly ground pepper to taste
- 3 tbsp olive oil
- 1 16 oz can Hengstenberg Sauerkraut
- 1 small can of pineapple chunks
- 1 tsp finely cut parsley
- 1/4 tsp cayenne pepper
- 1 oz cold butter
- large parsley leaves as garnish
Wash potatoes, peel and grate coarsely or cut into thin stripes (julienne). Dry the cut or grated potatoes in cloth.
Heat butter and/or oil in pan and fry 12 small portions of the potatoes in pan until golden-brown, pressing them down with a spatula. When done, keep flat roesti cakes warm in preheated oven.
Halve the chicken fillets, season with salt and pepper, and fry or grill brown on both sides on barbecue or in the pan.
Drain Sauerkraut and pineapple juice into separate cup and reserve the juice. Warm sauerkraut and pineapples in pot on medium heat, add cut parsley.
Bring sauerkraut/pineapple juice to a boil, add cayenne pepper and the cold butter.
To serve, layer 2 roesti cakes alternatively with chicken and pineapple sauerkraut, and top with a third roesti layer. Pour the sauerkraut pineapple sauce around the 'burgers,' garnish with parsley leaves and serve.
Recipe adapted from Hengstenberg