About the Recipe
A winter take on a fast-food classic: warm red cabbage, soft onions and a golden, crisp rösti layered inside a soft bun. Simple ingredients, quiet flavours, a generous, satisfying burger — and yes, everyone gets two.
Ingredients
Onion relish
2 red onions, thinly sliced
2 tbsp olive oil
2 tsp sugar or honey
2–3 tsp red wine vinegar
Salt
Red cabbage
½ small red cabbage, thinly sliced
2 tbsp olive oil
Salt
Rösti patties
4 medium potatoes, coarsely grated
2 tbsp neutral oil (plus more for frying)
Salt
4 slices Alpine cheese (Bergkäse or similar)
Build
4 soft burger buns
4–6 tbsp mayonnaise
Optional: a little mustard or ketchup mixed into the mayo
Preparation
Cook the onion relish:Heat the olive oil in a small pan. Add the onions and a pinch of salt and cook slowly until soft. Stir in the sugar/honey, let it melt, then add vinegar. Cook for 1–2 minutes until glossy. Set aside.
Cook the red cabbage:Heat olive oil in a wide pan. Add the cabbage and a pinch of salt. Cook on medium heat for 8–10 minutes until softened and lightly caramelised. Keep warm.
Prepare the rösti mixture:Grate the potatoes and squeeze out as much moisture as you can. Season with salt and mix with 2 tbsp neutral oil.
Fry the rösti patties:Heat a thin layer of oil in a pan. Form 4 patties. Fry on medium heat for 4–5 minutes per side until golden and crisp. Top each with a slice of cheese and let it melt.
Warm the buns:Lightly toast or warm the burger buns.
Assemble the burgers:Spread mayonnaise on the bottom buns. Add a spoonful of onion relish, then a layer of warm red cabbage. Place the cheese-topped rösti on top. Finish with the top bun.
Serve:Serve immediately while everything is warm and the rösti is still crisp.