Homemade Burgers With Sweet Potato Wedges Recipes

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HOMEMADE BURGERS WITH SWEET POTATO WEDGES



Homemade burgers with sweet potato wedges image

Use lean mince and fresh chilli for a healthy and flavoursome patty and serve with paprika-spiced sweet potato chips

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 14

1 tbsp olive oil , plus extra for drizzling
1 red onion , finely chopped
500g lean minced beef or turkey
1 egg
12 cream crackers, bashed to fine crumbs
2 tsp chilli paste
2 tsp garlic paste
1 tsp each, tomato ketchup and brown sauce
2 tbsp plain flour
6 hamburger rolls , toasted, to serve
toppings of your choice (relish, chutney and salad ), to serve
4 sweet potatoes , cut into wedges
2 tbsp olive oil
1 tsp paprika

Steps:

  • Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
  • Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
  • Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they're well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
  • When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.

Nutrition Facts : Calories 388 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

LEAN TURKEY BURGER WITH SWEET POTATO WEDGES



Lean turkey burger with sweet potato wedges image

This healthy turkey burger recipe makes an easy meal for two. Try serving with vibrant green veg and sweet potato wedges for a filling dinner

Provided by Joe Wicks

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

1 sweet potato (about 190g), cut into wedges
260g turkey breast mince (under 5% fat)
1 red onion, diced
2 garlic clove, grated
1 egg, beaten
1 apple (about 70g), peeled and coarsely grated
1 tbsp dried oregano
1 tbsp paprika
15g coconut oil, melted
135g green vegetables (spinach, kale, broccoli, mangetout or green beans)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for about 6 mins on full power until just turning soft. Leave to rest for 30 secs.
  • While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a lined baking tray in the oven for 20-25 mins, turning half way through cooking, until cooked through.
  • Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a good pinch of salt.
  • Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.

Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium

BEAN-KALE BURGERS WITH SWEET POTATO WEDGES



Bean-Kale Burgers with Sweet Potato Wedges image

These burgers are a serious source of fiber and protein, compliments of the English muffins and beans.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 cup frozen kale, thawed and squeezed dry
One 15-ounce can no-salt-added pinto beans, drained and rinsed
1/3 cup finely diced pepper Jack cheese
1/4 cup dry roasted unsalted peanuts, finely chopped
5 tablespoons stone-ground cornmeal
Kosher salt and freshly ground black pepper
1 large egg white
2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds)
2 1/2 tablespoons vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons lowfat mayonnaise
4 whole wheat English muffins, split and toasted
Lettuce leaves, for serving, optional
Tomato slices, for serving, optional
Sliced red onions, for serving, optional
1 cup lowfat yogurt, for serving
2 ripe peaches, pitted and cut into wedges, for serving
Tags: High Fiber, High Protein, Low Cholesterol
Per serving: Calories 530; Fat 21 g (Saturated 4 g 6 percent); Cholesterol 15 mg; Sodium 750 mg; Carbohydrate 71 g; Protein 19 g; Fiber 13 g; Sugar 18 g

Steps:

  • Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.
  • Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.)
  • Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes.
  • Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
  • Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side.

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