SERVES 2
PER SERVING
471 CALORIES
15.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
2 × 125g sweet potatoes, peeled
1 vegetable stock cube
200g lean minced beef
½ red onion, finely chopped
1 tablespoon chopped fresh chives
1 teaspoon vegetable stock powder
low-calorie oil spray
for serving
2 burger baps
1 tablespoon extra light mayonnaise
rocket leaves
1 tomato, halved
1 pickled gherkin, halved
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Cut the sweet potatoes into chunky chips and place in a saucepan. Add the stock cube and just cover with water. Bring to the boil and cook for 4–5 minutes.
3 Drain well and place on a non-stick baking tray. Spray lightly with oil spray and place in the oven for 15–20 minutes until golden brown.
4 In a mixing bowl combine the beef, onion, chives and stock powder. Divide the mixture into 2 and use your hands to form 2 burger shapes.
5 Cook the burgers under a hot grill for 5–6 minutes each side or on a contact health grill for 5–6 minutes.
6 To assemble the burgers, spread each bap with the mayonnaise, add some rocket leaves, half a tomato, then a burger, and top with half a gherkin. Serve with the sweet potato chips.
TIP As the vegetable stock cube contains some salt you don’t need to add extra salt to the potato cooking water