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.
Beef Burgers with Sweet Potato Wedges, Mint Yoghurt & Greek-style Salad
A Greek-inspired dinner the whole family will love. We are talking tender British beef burgers, sizzled to perfection. Vibrant sweet potato wedges, coated in warm paprika and herby oregano. A refreshing salad, starring sweet tomatoes, crunchy cucumber and juicy olives. And a creamy mint yoghurt to tie it all together. Delish!
High protein
4 of 5 a day
Family-friendly
Serving size
Ingredients
- 4 beef burger
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 2 pepper
- 1 cucumber
- 160g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 small sweet potato
Nutritional Information
Calories: 709
Protein: 44g
Carbs: 55g
Fat: 37g
Beef Burgers with Sweet Potato Wedges, Mint Yoghurt & Greek-style Salad
A Greek-inspired dinner the whole family will love. We are talking tender British beef burgers, sizzled to perfection. Vibrant sweet potato wedges, coated in warm paprika and herby oregano. A refreshing salad, starring sweet tomatoes, crunchy cucumber and juicy olives. And a creamy mint yoghurt to tie it all together. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a small bowl
Get the wedges on
- Cut the sweet potatoes into wedges
- Place the wedges onto the lined baking tray and toss with the paprika oregano blend, 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the mint yoghurt
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Add to the small bowl and mix with the yoghurt and a pinch of salt and pepper. Set aside
Toss the salad
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons. Dice the peppers into 1cm chunks. Halve the tomatoes
- Add all to the large bowl with the cider vinegar, 1 tsp olive oil, salt and pepper. Toss to combine
- Roughly chop the olives and add to the salad (or sprinkle the olives over at end for those who like them)
Sizzle the burgers
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the burgers. Season with salt and pepper and cook for 8 mins, then flip and cook for a further 6 mins, until cooked through. Drain off any excess fat
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
- Serve the burgers onto plates, with the sweet potato wedges and salad alongside. Garnish with a dollop of mint yoghurt
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