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Sweet Chilli Beef Burgers with Sweet Potato Wedges & Pickled Salad
Bring a taste of Asia to your kitchen. We've got sweet chilli burgers, homemade with British beef and paired with sweet potato wedges. On the side? A refreshing slaw, inspired by the flavours of 'banh mi' with mint, spring onion and tangy pickled veggies. Sure to transport you to sunny street food markets.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 25g honey
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 beef burger
- 1 chilli
- 1 unwaxed lime
- 1 spring onion
- 1 handful of fresh mint
- 1 midi cucumber
- 1 carrot
- 3 radish
- 1 little gem lettuce
- 2 small sweet potato
Nutritional Information
Calories: 717
Protein: 44g
Carbs: 68g
Fat: 32g
Ingredients
- 2 tsp lemongrass purée (use a quarter) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 carrot (use half)
- 1 little gem lettuce (use half)
- 3 radish
- 1 beef burger
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 small sweet potato
- 1 chilli (use half)
- 25g honey (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh mint (use half)
- 1 spring onion (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 913
Protein: 47g
Carbs: 115g
Fat: 33g
Sweet Chilli Beef Burgers with Sweet Potato Wedges & Pickled Salad
Bring a taste of Asia to your kitchen. We've got sweet chilli burgers, homemade with British beef and paired with sweet potato wedges. On the side? A refreshing slaw, inspired by the flavours of 'banh mi' with mint, spring onion and tangy pickled veggies. Sure to transport you to sunny street food markets.
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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 peeler
Roast the wedges
- Cut the sweet potatoes into wedges
- Place onto the lined baking tray and toss with 1/2 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 pickled salad
- Meanwhile, trim the lettuce, then thinly slice, along with the radishes. Peel the carrot into ribbons. Dice the cucumber into 1cm chunks
- Remove the mint leaves from the stalks and roughly chop. Thinly slice the spring onion
- Add all to the large bowl and squeeze in the juice from half the lime. Mix and season with salt and pepper
Sizzle the burgers
- Deseed and finely dice the chilli
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the burgers and cook for 8 mins, then flip and cook for a further 6 mins, until cooked through. Drain off any excess oil during cooking if necessary
- In the final 2-3 mins, add the Asian paste, honey, the half pack of lemongrass puree and half the chilli (or to taste). Cook until the sauce has reduced and is clinging to the burgers
Last bits & 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
- Squeeze the remaining lime juice over the burgers and season to taste with salt and pepper
- Share the burgers between plates, with the sweet potato wedges and pickled salad alongside. Pour over any remaining sauce from the pan
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