ULTIMATE BURGER WITH ROSTI POTATOES, BLUE WENSLEYDALE & RHUBARB CHUTNEY

Our HECK Ultimate burger gets the Yorkshire treatment in this recipe!  We’ve brought together some quintessentially Yorkshire ingredients that provide the winning balance of salty, sweet, sour and bitter tastes, by using rhubarb grown in the county and the best blue Wensleydale cheese.  All sat on top of a rösti potato cake for a twist away from the usual burger bun.  Give it a whirl Gromit!

Ultimate Burger with Rosti Potatoes, Blue Wensleydale & Rhubarb Chutney

Serves 2
Preparation time 15 mins
Cooking time 30 min

Ingredients

2 Ultimate Burgers

300g salad potatoes

1 tbsp butter

2 slices Blue Wensleydale cheese

2 dessert spoons rhubarb chutney

 

Rhubarb Chutney

500g fresh rhubarb (sliced into 2” chunks)

1 small onion finely chopped

100ml apple cider vinegar

20g ginger (peeled and grated fresh, or use ‘Lazy ginger’ from the jar)

175g caster sugar

Steps

Cook the burgers according to the packet instructions, once the rösti potatoes have started to cook, and the rhubarb chutney is ready (see method for this below).

 

For the rösti, grate the potatoes (unpeeled) and shape into 2 round patties.  Melt the butter in a frying pan and pop the potato cakes in.  Cook over a medium heat for 6-8 minutes and then carefully turn over with a spatula and cook the other side for 4-6 minutes until golden and brown.

To serve, start with the rösti, top with a burger, add a slice of Blue Wensleydale and finish with a dessert spoon of rhubarb chutney.  Serve up with some baked sweet potato wedges and green salad.

Chutney method

Pop the onion, ginger, vinegar and caster sugar in a heavy based saucepan and bring to the boil.  Simmer for 5 minutes, then add the rhubarb pieces and reduce the heat. 

Carry on cooking at a gentle simmer for 15 minutes until the chutney is syrupy and the rhubarb soft to the point of a knife. 

Remove from the heat, leave for a few minutes to cool and then pour into a warmed jar.  This will keep in the fridge for up to 2 weeks and goes really well with sausages, cold meats or any leftover Wensleydale cheese!

Nutritional Info

Serving Size: 304g

Amount Per Serving

Calories: 485kcal

Total Fat: 28g

Saturates: 15g

Sugars: 5.1g

Salt: 2.1g

Protein: 31g

Carbs: 25g

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