The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 corn on the cob
- 4 spring onion
- 80g greek style yoghurt (Milk)
- 4 small sweet potato
- 2 nectarine
- 1 unwaxed lime
- 2 little gem lettuce
- 4 beef burger
- 1 avocado
- 1 onion
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 794Kcal |
| 484kJ | 3323kJ | |
| Fat | 6.3g | 44g |
| of which saturates | 2.2g | 15g |
| Carbohydrates | 9g | 61g |
| of which sugars | 3.6g | 25g |
| Protein | 6.5g | 45g |
| Salt | 0.04g | 0.26g |
| Fibre | 1.6g | 11g |
High protein
1/3 daily fibre
5 of 5 a day
Family classics
Beef Burgers with Sweet Potato Wedges & Charred Corn Salad
A real crowd-pleaser! Roast tender British beef burgers until perfection, then pair with roasted sweet potato wedges, tossed in fiery chilli paste for a kick. Pair with a refreshing salad, starring seasonal nectarines and charred golden corn, and a dollop of refreshing avocado crema. Everyone will love it!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl, a small bowl & a slotted spoon or tongs
Roast the wedges
- Cut the sweet potato into wedges
- Place onto the lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper. Roast for 20 mins
Make the crema & bake the burgers
- Remove the husk from the corn, then add to the saucepan. Boil for 8-10 mins, until cooked. Remove with tongs or a slotted spoon
- Meanwhile, dice the avocado into 1cm chunks, then mash with the back of a fork in the small bowl. Add the yoghurt, a pinch of salt and mix well. Set aside
- After 20 mins, add the burgers to the potato tray and bake together for another 14-15 mins, until the burgers are cooked through and the sweet potatoes are soft and golden
Char the corn
- Cut the spring onion into 3cm pieces
- Heat the medium frying pan with 1 tsp oil on high heat. Once hot, add the corn and spring onion and cook for 5-6 mins, rotating the corn until golden brown all over
- Remove from the pan, then stand the cobs on their ends and carefully slice down to remove the kernels. Discard the cobs
Make the salad
- Halve and de-stone the nectarines, then cut into 6 wedges. Thinly slice the onion. Trim and thinly slice the lettuce
- Add all to the large bowl with the charred corn, spring onion, juice from the lime, 1 tsp olive oil and a pinch of salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Drizzle the chilli paste over the wedges and toss to coat (for those who'd like the heat)
- Serve the burgers onto plates, with the nectarine salad and sweet potato wedges alongside. Top with a dollop of avocado crema
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