Beef burger with sweet potato chilli chips

Beef burger with sweet potato chilli chips

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(6 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Give hamburgers a healthy makeover by oven-cooking lean beef and serving with wholemeal bun and sweet potatoes

Nutrition and extra info

  • Freeze uncooked burgers only

Nutrition: per serving

  • kcal467
  • fat13g
  • saturates5g
  • carbs57g
  • sugars15g
  • fibre7g
  • protein31g
  • salt1.3g
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Ingredients

  • 4 large, roundish sweet potato, cut into chunky chips

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp chilli flakes, plus a pinch
  • 400g pack extra-lean beef mince
  • 1 onion, grated

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp tomato ketchup
  • 4 small wholemeal bun, halved
  • 1 Little Gem lettuce, leaved separated
  • 1 beef tomato, sliced
  • 1 red onion, sliced (optional)
  • 4 pickles or gherkin, halved

Method

  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.

  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.

  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.

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Comments (12)

Davy's picture

This was actually an attack on my life. The burgers came out raw. What kind of gas oven do they use in the BBC?

euan1919's picture
5

Excellent, made twice and a success both times. Good with red peppers in the mixture too!

littleredflutterby's picture
5

Tried this out tonight and it was a resounding success. The only thing I would do differently is to take the burgers out a minute earlier and stick them on a griddle for extra yum. I also made a Harissa and mayonnaise dip for the sweet potato chips which was lovely. Will definitely be making again as its very quick and easy.

jmalanga1981's picture
5

Tried this tonight but added a blue cheese centre and omitted the parmesan. Tasted very nice although I would probably use a binding agent e.g. an egg (or just a white to reduce the calories)/breadcrumbs. Tonight was the 'deconstructed' version adding some caramalised onions, gherkins and salad as a side plate without using the bun. Very nice indeed!

emmaw26's picture
5

Really good recipe, trying to be a bit healthier but we still wanted a treat on a Saturday night! These were great. Used the extra lean beef mince and reduced the amount of parmesan just added pepper and extra chilli flakes for flavour! Grating the onion is a bit of a pain with a normal grater but other than that they worked fine. Made them into burgers and left covered in the fridge 30mins before cooking and they held together just fine, no egg or breadcrumbs required. Used a griddle pan to cook as found the oven (as suggested) didnt give them much colour. No oil needed to fry but the griddle pan made them nice and crispy and chargrilled on the outside. Served them up with a wholemeal seeded roll, lots of salad and the sweet potato oven chips as suggested. Really tasty and would definately recommend as a slightly lower calorie alternative to burger and chips!

deleriumpyre's picture
5

I had no problems, very scrummy

chrisnation's picture

Thanks guys. I will give this a go - parmesan, chilling beforehand, not moving them - the lot.

I don't usually move them at all anyway. I do them on a ridged griddle and only go near them to flip them.

And I will report back.

bethocallaghan's picture
4

I think the parmesan is supposed to melt and glue them together. Served the spicy chips with sweet chilli sauce.

anfa34's picture

Naish, I make mine and put them in the fridge to rest for 30 mins at least, they used to fall apart and when I do this they don't, whatever type of mince I use. Also when you come to cook them just leave them for 2 mins, before you move them about.

chippedcookie's picture

I never have to use egg or breadcrumbs. Not sure why my burgers stay together but I think it's something to do with the level of fat content in the mince. Just shape the burger with the usual seasonings and there's no loss in taste!

chrisnation's picture

This recipe does not mention breadcrumbs or egg. I have never succeeded in making burgers that do not fall apart.

I thought breadcrumbs and egg in the mix were supposed to prevent this happening. Anyone care to comment on how to make burgers that do not fall apart - esp with this recipe in mind?

traciekan's picture

is that an actual cooked burger in the picture?? it looks horrible!

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