I am really looking forward to Taste of Dublin this year. It runs from this Thursday to Sunday and it promises to be a fantastic show. I am doing demos throughout the day and one new feature this year is my Flogas Taste Experience Chef’s Table where you can see the cooking up close and also enjoy the taste of it afterwards! I am giving away four pairs of tickets to the chefs table from Thursday to Sunday. The details of how to enter are on the MacNean Twitter page and also at the bottom of the post.
One of the recipes I will be cooking at the demos is this delicious Peppered Burger with Sweet Potato Wedges.
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
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
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.
*The competition is being held on the @Macneanhouse twitter page. Retweet the competition tweets to enter. The competition is for two places at the Flogas Taste Experience Chefs Table at 18:45 and not for entry into the Taste of Dublin itself.