HOMEMADE BURGERS WITH SWEET POTATO WEDGES
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
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
BURGERS AU POIVRE WITH POTATO WEDGES
I have yet to make this, but it's next on my list. For now, lemme just say....OMG, the photo I saw is insane! A big THANK YOU to Rachael Ray. I'm not a horseradish fan, so I'll have to discover if it's "omittable or substitutable" without suffering major repercussions. Times are estimated.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 425º. On a baking sheet, toss the potatoes with 2 tablespoons olive oil and the grill seasoning. Roast for 45 minutes.
- Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper.
- In a second medium skillet, heat 1 tablespoon olive oil over medium heat. Season the beef with salt and the coarse pepper. Form into 4 patties. Pour the wine into a dish. Dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and top with the mushrooms; cover with foil.
- Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.
- Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons olive oil. Add the spinach and cook until wilted. Toss in the gorgonzola.
- Combine the sour cream with the applesauce, horseradish and bread crumbs. Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.
Nutrition Facts : Calories 1211, Fat 77.3, SaturatedFat 30.1, Cholesterol 201.6, Sodium 851.7, Carbohydrate 55.9, Fiber 7.7, Sugar 6.5, Protein 59.4
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