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Open burger with sweet potato chips
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Satisfy burger cravings with open beef burger and sweet potato fries - low calorie and gluten-free twist.
Ingredients:
  • 500g sweet potato, peeled, cut into 1cm-thick batons
  • 2.50 gm sweet paprika
  • 400g extra lean beef mince
  • 1 small zucchini, finely grated
  • 35g (1/3 cup) quinoa flakes
  • 40.00 ml chopped fresh chives
  • 11.80 gm Dijon mustard
  • 4 large (about 120g each) field mushrooms, stalks trimmed
  • 60g baby rocket leaves
  • 100g roasted red capsicum, not in oil, sliced
  • 20.00 gm fresh basil pesto
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper. Spread sweet potato on the tray, sprinkle with paprika, and lightly coat with olive oil. Bake for 25-30 minutes, turning halfway, until golden and crisp.
  • In a large bowl, mix the beef, zucchini, quinoa, chives, mustard, and egg. Season the mixture, then divide it into 4 equal parts and shape into 9cm-wide patties.
  • Preheat a chargrill pan over medium-high heat. Lightly coat the patties and mushrooms with olive oil. Grill for 4-5 minutes on each side until the patties are cooked through and the mushrooms are charred and tender.
  • Plate the mushrooms evenly among the dishes, followed by half of the rocket. Place a patty on top of each serving, then add some capsicum, the rest of the rocket, and a spoonful of pesto. Accompany with the sweet potato chips.

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