Name: Beef burger with sweet potato chilli chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 large, roundish sweet potatoes cut into chunky chips; 1 tsp olive oil; 1 tsp chilli flakes plus a pinch; 400g pack extra-lean beef mince; 1 onion grated; 1 tbsp grated parmesan; 1 tbsp tomato ketchup; 4 small wholemeal buns halved; 1 Little Gem lettuce leaved separated; 1 beef tomato sliced; 1 red onion sliced (optional); 4 pickles or gherkins halved

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Beef burger with sweet potato chilli chips

Beef burger with sweet potato chilli chips

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Give hamburgers a healthy makeover by oven-cooking lean beef and serving with wholemeal bun and sweet potatoes

Freezable (Freeze uncooked burgers only)

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A star rating of 4.5 out of 5.75 ratings

Ingredients

Nutrition

Units:

MetricUS

4 large, roundish sweet potatoes

cut into chunky chips
1 tsp olive oil
1 tsp chilli flakes

plus a pinch
400g pack extra-lean beef mince
1 onion

grated
1 tbsp grated parmesan
1 tbsp tomato ketchup
4 small wholemeal buns

halved
1 Little Gem lettuce

leaved separated
1 beef tomato

sliced
1 red onion

sliced (optional)
4 pickles or gherkins

halved

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Nutrition: per serving

kcal467
fat13g
saturates5g
carbs57g
sugars15g
fibre7g
protein31g
salt1.3g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Toss the chips with the oil, 1 tsp chilli flakes and some seasoning. Arrange in a single layer on a large baking tray and cook for about 30 mins, turning halfway through.
step 2

Put the mince, remaining chilli flakes, onion, Parmesan, tomato ketchup and lots of black pepper in a large bowl and mix to combine. Shape into 4 burgers. Ten mins before the chips are ready, put the burgers on a baking tray and bake for 10 mins until cooked through.
step 3

Top one half of the buns with the lettuce, tomato and onion. Add the burgers, then top with the roll tops. Serve with chips and pickles on the side.

Recipe from Good Food magazine, January 2012

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A star rating of 4.7 out of 5.14 ratings

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