Chicken Sauerkraut Roesti

Chicken Sauerkraut Roesti
Puten Sauerkraut Burger
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.
Course Entree
Servings 4


For the potato roesti

  • Salt pepper to taste
  • oil or butter to sauté potato roesti

For the filling:

  • 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

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