Skinny Thai burgers with sweet potato chips & pineapple salsa

Skinny Thai burgers with sweet potato chips & pineapple salsa

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(11 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4
A healthy, Asian-inspired beefburger with sweet potato fries and a fruity relish - a vibrant spin on a classic

Nutrition and extra info

  • Freeze unassembled burgers only

Nutrition: per serving

  • kcal491
  • fat15.5g
  • saturates4.5g
  • carbs61.2g
  • sugars19g
  • fibre7.6g
  • protein26.2g
  • salt1.5g
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Ingredients

  • 4 sweet potato, unpeeled and cut into chunky chips
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

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

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 400-500g extra lean minced pork or beef
  • 2 tbsp Thai red curry paste
  • 6 spring onion, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch coriander, chopped
  • 200g pineapple chunks, diced
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp sweet chilli sauce, plus extra for dipping chips
  • 1 Little Gem lettuce
  • 4 bun, toasted

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.

  2. Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.

  3. Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.

  4. When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.

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Comments (11)

Siandjo's picture
5

Absolutely yum! We ate it all between 2 of us it was so tasty. We didn't have the buns just piled it all in the little gem leaves. Will def make again

cjewing's picture
5

Loved this, really tasty, and the pineapple salsa made it. Had mine without the bun, had salad & homemade coleslaw instead. Will def make again :)

sophieebauer's picture
5

This is such a delicious recipe. The spice of the burgers and the sweet potato fries- YUM

nom nom's picture

I made this yesterday. I used minced chicken for the burgers, swapped the buns for grilled pitta bread, added steamed corn on the cob, fried sliced red peppers and onions and it all went down a treat with the family so I will be making it again!

Sara Brown's picture

And another recipe classed as new in Jan 14 edition!

HanVonWolf's picture

Really nice mid-week tea. The salsa is amazing & all the flavours work really well together, with a nice bit of zing, could add another tablespoon of curry paste to the burger patties.

strawberry26031's picture

So quick and easy and very good on my diet!

thecherub's picture
3

I think this recipe works better with pork rather than beef. My burgers ended up a bit soggy - would chop he onion not grate it next time. Other than that it is a good recipe and makes a change from the usual though it was nothing amazing.

markwartd's picture
5

really tasty but willuse more red chopped chili in the burgers next time - can see this becoming a favourite

grantirvine's picture
4

Nice burgers, for a leaner more healthy option try using ground turkey or venison.

tru2mi's picture
4

The flavours of this recipe are excellent. I think that maybe the way it is written, the red curry might overpower the pineapple salsa. Next time i will try it using only 1 tbsp of the red curry.

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