Cooking time: 1 hour

No burger bread at home? Need a change? Try this burger recipe where hamburger buns are substituted for potato pancakes.

 Fennel-apple-ginger chutney

1. Peel the onion and chop it finely.
2. Wash the fennel, remove the stalks and dice it finely.
3. Wash the apple, peel, deseed and dice it finely.
4. In a saucepan, brown the minced onion in butter. Add the diced fennel, diced apples and fresh grated ginger. Continue cooking over low heat while stirring regularly, until the diced fennel are tender. Season to taste with salt and pepper.
5. Add the water, cider vinegar, brown sugar and pepper, then bring to a boil. Simmer for 30 to 40 minutes, or until the mix has the consistency of syrup. Set aside.

Potato pancakes

1. Chop the red onion finely. Wash the potatoes, peel and then grate them. Break the eggs, beat them into an omelette and incorporate them to the grated potatoes.
2. Add the minced onion, nutmeg and chopped parsley. Mix well. Season to taste with salt and pepper.
3. Heat the oil in a non-stick skillet.
4. Retain a heaping tablespoon of the potato mix for the making of the potato pancakes – you need 8 of them. Flatten them well. One by one, place them in the hot oil. Cook them 6 to 8 minutes on each side, or until they are golden brown. Drain them on paper towels. Keep warm.

Finishing and presentation

1. Wash and thinly slice the apples.
2. In a very hot frying pan, melt the butter, place the apple slices and brown them. Lightly sprinkle them with brown sugar and caramelize them for a few minutes. Set aside.
3. Peel the red onion and cut it into thin slices.
4. In a very hot frying pan, cook the boudin noir sliced into rings.
5. Place a few boudin rings over each hash brown, add a few slices of red onion and caramelized apples.
6. Serve the blood sausage burger alongside a minted green salad.