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Best Ever Surf & Turf Rosti-Burger (by Jane Devonshire)

Servings 4

Ingredients

  • 4 M&S Best Ever Burgers
  • 375 g Charlotte potatoes
  • 200 g M&S Madagascan prawns (the original recipe stated to use 100g crayfish tails and 100g shrimp, but this was unavailable. I actually found the prawns delicious and wouldn't change them!)
  • 25 g Butter
  • 80 g Watercress
  • 125 g Mayonnaise
  • Freshly ground black pepper
  • Splash of rapeseed oil
  • Squeeze of lemon juice
  • 4 free range eggs
  • 4 burger buns (for a gluten free burger, I used the new Genius brioche bun)
  • sea salt

Instructions

  • Grate the potatoes and squeeze as much water as you can out using kitchen roll or a tea towel until the potato is quite dry. Place in a bowl. 
  • Chop the prawns into small pieces and combine with potato. Season well with sea salt and black pepper - set the rosti mix aside
  • Place the burgers onto the grill and cook according to packet instructions (18-20 minutes flipping regularly)
  • Heat a frying pan with the butter and oil, until the butter is frothy but not spitting. Split the rosti mixture into 4 equal portions and drop them into the frying pan (I used a circular metal cutter as a template). Using your spatula, shape until they are roughly the size of the burger buns and similar thickness. 
  • Gently fry the rosti until a deep golden brown then using a spatula, carefully turn over and repeat the process until you have 4 crispy potato cakes. 
  • Make the watercress mayonnaise by blitzing in a blender 40g of the watercress with 125g of the mayonnaise and a splash of lemon juice. (Finely chop and mix if no blender). 
  • Fry the eggs to your preference (again I used the metal cutter for burger-sized egg), lightly toast the burger buns, spread watercress mayo over the bottom half of the burger bun and add a sprig of fresh watercress. 
  • Place the burger on top, followed by the rosti, the fried egg and the bun top. Enjoy!