Ch'ti-Style Lamb Burger with Potato Rosti
Ch'ti-Style Lamb Burger with Potato Rosti is a medium French recipe that serves 4. 550 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 35 min | Cook: 1 hr 55 min | Total: 2 hrs 50 min
Cost: $29.24 total, $7.31 per serving
Ingredients
- 1.5 kg Lamb shoulder (boned, cut into large cubes)
- 600 g Potatoes (peeled and grated)
- 0.5 unit Yellow onion (grated with the potatoes)
- 2 stems Spring onions (finely chopped for the topping)
- 15 g All-purpose flour (2 tablespoons)
- 2 g Sweet paprika (about 1 teaspoon)
- to taste Salt
- to taste Ground black pepper
- 30 ml Extra-virgin olive oil (for cooking the rosti)
- 15 g Wholegrain mustard (to spread on the buns)
- 30 g Arugula (washed, for the topping)
- 100 g Button mushrooms (sliced and sautéed)
- 30 g Basque sheep cheese (thin slices)
- 4 units Burger buns (lightly toasted)
Instructions
Season and sear the lamb
Cut the lamb shoulder into large cubes, season with salt and pepper, and brown them in the pot over high heat with a drizzle of olive oil, about 5 minutes.
Time: PT15M
Slow oven cooking
Cover the pot and place in the oven at 160°C for 1 hour 30 minutes, until the meat is very tender and pulls apart easily with a fork.
Time: PT1H30M
Temperature: 160°C
Prepare the rosti mixture
While the lamb cooks, grate the potatoes and half an onion, then combine in a bowl with 2 tablespoons of flour, paprika, salt and pepper.
Time: PT10M
Form and cook the rosti
Divide the mixture into small portions, press them into cake molds to form round patties. Heat olive oil in a skillet over medium‑high heat, add the rosti, let brown 3‑4 minutes, then lower the heat and continue cooking 10 minutes until they are crispy on the outside and tender inside.
Time: PT15M
Temperature: medium‑high heat
Sauté the mushrooms
Clean the mushrooms, slice them thinly and sauté in the same skillet with a drizzle of olive oil for 5 minutes, until lightly browned.
Time: PT5M
Temperature: medium heat
Prepare the fresh toppings
Finely chop the spring onions, wash the arugula and set aside. Spread a thin layer of wholegrain mustard on the previously toasted burger buns.
Time: PT5M
Shred the lamb and assemble the burgers
When the lamb is cooked, use two forks to roughly shred it. On each bun, place a rosti, a generous portion of shredded lamb, the sautéed mushrooms, the spring onions, the arugula, then a few slices of sheep cheese. Close the burger and serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: contains meat, contains dairy, high-protein, high-fiber
Allergens: gluten, milk, mustard
Ingredient Substitutions
- Instead of Lamb shoulder: leg of lamb, mutton shoulder
- Instead of Potatoes: sweet potatoes (for a sweet version)
- Instead of Yellow onion: shallot
- Instead of Spring onions: chives
- Instead of All-purpose flour: whole wheat flour
- Instead of Sweet paprika: mild chili powder
- Instead of Extra-virgin olive oil: sunflower oil
- Instead of Wholegrain mustard: Dijon mustard
- Instead of Arugula: young spinach
- Instead of Button mushrooms: cep mushrooms, shiitake
- Instead of Basque sheep cheese: fresh goat cheese, emmental
- Instead of Burger buns: small brioche buns
Equipment Needed
- Dutch oven (or pot)
- Oven
- Large‑hole grater
- Mixing bowl
- Wooden spoon
- Frying pan (sauté pan type)
- Small cake molds (or round cutter) (optional)
- Silicone spatula
- Chef's knife
- Cutting board
- Fork or kitchen tongs
- Serving plate
- Kitchen towel
Critical Steps — Do Not Skip
- Sear the lamb to achieve coloration
- Slow cooking at 160°C for pull‑apart meat
- Drain the rosti mixture to avoid excess moisture
- Cook the rosti without moving them too early
- Final assembly so each component retains its texture
Chef Tips from the Video
- Add a sprig of rosemary or ground cumin to the lamb mixture for an extra aromatic note
- Serve with a small red cabbage slaw for added crunch and acidity
Troubleshooting
Rosti are too soft and fall apart
Squeeze the potato mixture further with a clean kitchen towel or paper towel, and add an extra tablespoon of flour.
Lamb does not shred after cooking
Extend the oven cooking by an additional 15‑20 minutes or add a little lamb broth to create steam.
Bread becomes soggy
Lightly toast the bread and add the mustard just before serving, not in advance.
Storage
Refrigerator: Store the shredded meat in an airtight container for 3 to 4 days. The rosti keep for 2 days in the refrigerator, separated from the bread to avoid sogginess.
Freezer: Shredded lamb freezes for 2 months in a freezer bag. The rosti can be frozen separately for 1 month.
Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the lamb the day before and keep it refrigerated; gently reheat over low heat before assembling
- Rosti can be cooked ahead and reheated in the oven at 180°C for 5‑7 minutes to regain crispness
Last updated: August 21, 2026
