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.
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
Recipe adapted from Hengstenberg
- 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.