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
- 5 radish
- 2 sweet potato
- 1 carrot
- 2 little gem lettuce
- 1 cucumber
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 chilli
- 4 beef burger
-
4 tbsp Asian paste (Soya)(Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 50g honey
-
2 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 666Kcal |
| 483kJ | 2788kJ | |
| Fat | 5.5g | 32g |
| of which saturates | 1.9g | 11g |
| Carbohydrates | 10g | 56g |
| of which sugars | 4.6g | 27g |
| Protein | 7.4g | 43g |
| Salt | 0.17g | 0.99g |
| Fibre | 1.5g | 8.6g |
High protein
4 of 5 a day
Sweet Chilli Beef Burgers with Sweet Potato Wedges & Pickled Salad
Bring a taste of Thailand to your kitchen, with sweet chilli burgers made from tender British beef. On the side? Sweet potato wedges and a refreshing slaw, bursting with mint, coriander and tangy pickled veggies. Sure to transport you to vibrant street food markets.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a peeler
Get the wedges on
- Cut the sweet potatoes into wedges
- Place onto the lined baking tray and toss 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Pickle the salad
- Meanwhile, trim the lettuce and thinly slice, along with the radishes. Peel the carrot into ribbons. Dice the cucumber into 1cm chunks. Pick the mint leaves from the stalks, and roughly chop along with the coriander
- Add all to the large bowl, toss with the juice from half the lime, then season with salt and pepper
- Deseed and finely dice the chilli
Sizzle the burgers
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the burgers and cook for 8 mins, then flip and cook for another 6 mins, until cooked through. Drain off any excess fat
- In the final 2-3 mins, add the Asian paste, honey, lemongrass puree and chilli (add less for less heat) and toss to coat the burgers
- Squeeze over the juice from the remaining lime. Season with 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
- Serve the burgers onto plates, with the sweet potato wedges and pickled salad alongside. Pour over any remaining sauce from the pan
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