Enjoy this tasty burger recipe with a salad, sweet potato fries
Ingredients
1 sweet potato (300 g), cut into wedges
Calorie controlled cooking spray
Sea salt
125 g lean (5% fat) pork mince
35 g ready-to-eat dried apricots, chopped finely
2 teaspoons chopped fresh thyme
15 g toasted pine nuts, chopped roughly
Salt and freshly ground black pepper
1 sweet potato (300 g), cut into wedges
Calorie controlled cooking spray
Sea salt
125 g lean (5% fat) pork mince
35 g ready-to-eat dried apricots, chopped finely
2 teaspoons chopped fresh thyme
15 g toasted pine nuts, chopped roughly
Salt and freshly ground black pepper
To serve
2 medium soft brown rolls (50 g each),
toasted lightly
1 tablespoon 0% fat natural Greek yogurt
Fresh salad leaves and slices of tomato
2 medium soft brown rolls (50 g each),
toasted lightly
1 tablespoon 0% fat natural Greek yogurt
Fresh salad leaves and slices of tomato
Instructions
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Lay the sweet potato wedges on a large baking tray lined with non-stick baking parchment.
- Drizzle with the olive oil, sprinkle with sea salt and roast for 30 minutes, turning once, until soft and golden.
- Meanwhile, put the mince in a large bowl and combine with the apricots, thyme and pine nuts. Season well, then shape into 2 patties.
- Drizzle a non-stick frying or griddle pan with olive oil and heat until hot.
- Cook the burgers for 8–10 minutes, turning once, until cooked through and golden.
- Place a burger in each of the soft rolls along with a dollop of yogurt, some salad leaves and tomato slices.
- Serve with sweet potato chips on the side.
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