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.
British Beef Burgers, 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!
High protein
1/3 daily fibre
5 of 5 a day
Family classics
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 onion
- 1 avocado
- 4 beef burger
- 2 little gem lettuce
- 1 unwaxed lime
- 2 nectarine
- 4 small sweet potato
- 80g greek style yoghurt (Milk)
- 4 spring onion
- 1 corn on the cob
Nutritional Information
Calories: 794
Protein: 45g
Carbs: 61g
Fat: 44g
British Beef Burgers, 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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 slotted spoon or tongs, a large bowl & a small bowl
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
Add 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 cubes, then mash with the back of a fork in a 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 roast together for another 13-15 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 oil, 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
- For those who like the heat, drizzle the chilli paste over the wedges and toss to coat
- Serve the burgers on plates, with the nectarine salad and sweet potato wedges alongside. Top with a dollop of avocado crema
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.