A Healthy Burger and Chips!

We all want to maybe eat a little healthier in January. But we don’t have to compromise on taste and the key to that is to cook fresh. Over the month of January I will be sharing six recipes from my ‘Nation’s Favourite Heathy Food’ book. First up we have Peppered Beef Burgers with Sweet Potato Wedges. Hope you enjoy and let me know how they tasted!

Healthy Burger and Chips!

THE HEALTHY OPTION… No need to throw out the burger and chips this January

Peppered Beef Burgers with Sweet Potato Wedges

This has to be the ultimate makeover for a takeaway that we all enjoy –   burger and chips. I’ve used lean minced beef and added lots of extra flavours  to enhance the meat. Sweet potatoes have a very low GI, so they are a good healthy option and a great and tasty alternative to chips.

INGREDIENTS – SERVES 4

BEEF BURGERS

500g (1lb 2oz) lean minced beef

1 garlic clove, crushed

1 tbsp tomato purée

1 tbsp chopped fresh flat-leaf parsley 2 tsp Worcestershire sauce

1 tbsp cracked black peppercorns olive oil spray, for cooking

4 wholemeal bread rolls, split in half

about 4 tbsp tomato relish  (preferably Ballymaloe)

Little Gem salad leaves

4 small tomatoes, sliced

handful of thinly sliced red onion rings

SWEET POTATO WEDGES:

500g (1lb 2oz) sweet potatoes,  peeled and cut into wedges

1 tbsp olive oil

sea salt and freshly ground black pepper

METHOD

Preheat the oven to 200°C (400°F/gas mark 6).

Arrange the sweet potatoes in a shallow baking tin and drizzle with the olive oil. Toss until evenly coated, then season with salt and roast for 25–30 minutes, until cooked through and lightly golden.

Meanwhile, place the minced beef in a bowl with the garlic, tomato purée, parsley and Worcestershire sauce. Season with salt and freshly ground black pepper and mix until well combined. Divide the mixture into four and shape into patties. Put the cracked black peppercorns on a plate and press them into the burgers.

Preheat a non-stick frying pan over a medium heat and lightly spray with olive oil. Cook the burgers for about 4 minutes on each side for medium, or until they are done to your liking.

Toast the bread rolls on a hot griddle pan. Put a spoonful of the tomato relish on the bottom halves, then add a Little Gem salad leaf to each one. Top with a burger and then arrange the sliced tomatoes and red onion on top. Cover with the burger bun tops and arrange on plates with the sweet potato wedges.

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