Ingredients

  • 600 g sweet potatoes, scrubbed and cut into wedges
  • 2 tbsp olive oil
  • 500 g pack 5% fat beef mince
  • 3 tbsp onion chutney
  • 1 medium British free-range egg, lightly beaten
  • 4 white floury batch rolls
  • 100 g bag baby leaf Italian-style peppery salad
  • 2 tomatoes, 1 sliced, 1 chopped
  • 2 tbsp mayonnaise
  • half a cucumber, sliced

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Toss the sweet potato wedges with 1 tablespoon of the oil then tip into a large roasting tray. Season with freshly ground black pepper and bake for 35 minutes, turning halfway through, until crisp on the outside and tender on the inside.

  2. 2

    Meanwhile, in a large bowl, mix together the mince, onion chutney and egg until well combined. Using wet hands, divide and shape the mixture into 4 burger patties.

  3. 3

    Heat a griddle pan or barbecue to high. Brush the burgers with the remaining oil and cook for 4-5 minutes on each side, until they are cooked through with no pink remaining. Remove from the heat and set aside to rest for a few minutes.

  4. 4

    Cut open the rolls and top the bottom halves with a few salad leaves, the burger patties, tomato slices and a little mayonnaise. Top with the remaining roll halves.

  5. 5

    Combine the chopped tomato, cucumber and remaining salad leaves in a bowl and serve with the burgers and sweet potato wedges.

Nutritional Details

Each serving provides
  • Energy 2114kj 505kcal 25%
  • Fat 16.8g 24%
  • Saturates 4.4g 22%
  • Sugars 14.8g 16%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

40.9g carbohydrate 8.0g fibre 43.6g protein

 
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