Lighter lamb burgers with smoky oven chips

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1. Video tutorial: Knife skills

1. Heat oven to 200C/fan 180C/gas 6. For the chips, pour the oil into a shallow, non-stick roasting tin and heat in the oven. Add sweet potatoes, stir around until coated with oil, then roast for 25 mins. Add paprika, shake to coat, then roast for 10 mins more until cooked through.
2. Meanwhile, make the burgers. Place the couscous in a heatproof bowl and pour over 100ml boiling water. Leave for a couple of mins until all the liquid has been absorbed. Squeeze any liquid out of the carrots, then stir into the couscous along with the mince, spring onions, mint and egg. Season well.
3. Shape the mixture into 4 large burgers. Transfer to a non-stick baking sheet, then cook in the oven for 20 mins until browned and cooked right through. Alternatively, grill under a high heat (or on the barbecue, if the weather is nice enough) for 6-8 mins on each side.
4. Divide the chips between 4 plates and place a burger on each plate. Serve with a plain leaf salad such as rocket alongside and some raita or yogurt spooned over, if you like.

PER SERVING

400 kcalories, protein 19g, carbohydrate 58g, fat 12 g, saturated fat 4g, fibre 6g, salt 0.28 g

Latest comments and suggestions

• snoogans888

  26 April 2009

  snoogans888 rated and commented on this recipe

  

  I used 400g of mince plus an extra egg yolk, but the burgers still didn't have a very meaty texture, so I won't be making these again as we like a meaty burger!

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• yorksroyal

  28 April 2009

  yorksroyal rated and commented on this recipe

  

  The chips are fantastic, but the burgers are a little dull (as the person before said, they're not meaty enough). If I were to make this again I would put lamb stock in the couscous instead of just hot water, as I think that would make them a bit more interesting.

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• Rob

  30 April 2009

  Rob rated and commented on this recipe

  

  They're not meaty, but they are filling, and very tasty. They're a good way of hiding vegetables too ;) I used an extra egg because I had loads of mixture. Served with a yoghurt and mint dressing.

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• Lynsey

  12 May 2009

  Lynsey rated and commented on this recipe

  

  I added cumin and chilli powder to the burger mix and left out the egg as it didnt need it to bind. We really enjoyed them as they were a bit different to your average burger.

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• Doc

  14 May 2009

  Doc commented on this recipe

  Could you use quinoa instead of cous-cous?

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• Melanie Day

  25 June 2009

  Melanie Day commented on this recipe

  The bugers had more of a bready texture as there wasnt really a lot of meat included in this recipie. I would use more meat next time and add some stronger flavours in as they were a bit bland.

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• relm514

  23 August 2009

  relm514 commented on this recipe

  I really like these burgers, but the sweet potato chips never come out crispy enough. I'd welcome any suggestions on how to get crispier sweet potato chips.

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Ingredients

• 100g couscous
• 2 carrots , finely grated
• 250g pack extra-lean lamb mince
• bunch spring onions , finely chopped
• 1 bunch fresh mint , finely chopped
• 1 egg , beaten
• rocket leaves and raita or natural yogurt, to serve

FOR THE SMOKY OVEN CHIPS

• 1 tbsp olive oil
• 750g sweet potatoes , peeled and cut into chips
• 1-2 tsp smoked paprika

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Low-fat, Super healthy

Can be frozen before cooking

Ingredients

• 100g couscous
• 2 carrots , finely grated
• 250g pack extra-lean lamb mince
• bunch spring onions , finely chopped
• 1 bunch fresh mint , finely chopped
• 1 egg , beaten
• rocket leaves and raita or natural yogurt, to serve

FOR THE SMOKY OVEN CHIPS

• 1 tbsp olive oil
• 750g sweet potatoes , peeled and cut into chips
• 1-2 tsp smoked paprika

PER SERVING

400 kcalories, protein 19g, carbohydrate 58g, fat 12 g, saturated fat 4g, fibre 6g, salt 0.28 g

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