- 4 sweet potato, unpeeled and cut into chunky chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp olive oil
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, chopped
- 200g pineapple chunks, diced
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- juice ½ lime
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
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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.
Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
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.
Make it lighter - lose the buns
If you're looking to cut calories, serve these beef patties on top of a Little Gem lettuce leaf with the sweet potato chips on the side. Alternatively, serve in the bun and lose the chips.