Open Burger With Sweet Potato Chips Recipe
Open Burger With Sweet Potato Chips
Open burgers are all the rage these days, and for a good reason! They're fun to eat, allowing you to taste all the flavors in each bite. This open beef burger with sweet potato fries is no exception.
The burger is grilled to perfection and topped with your favorite fixings, while the sweet potato fries are crispy and salty. But the best part about this meal is that it's low-calorie and gluten-free to indulge in without guilt.
So next time you're in the mood for a delicious burger, give this open version a try.
500g Peeled sweet potato, sliced into 1cm thick batons
1 tsp Sweet paprika
400g minced Extra lean beef
1 Finely shredded small zucchini
⅓ cup (35g) Quinoa flakes
2 tbsp Chopped fresh chives
2 tsp Mustard Dijon
4 Large field mushrooms (approximately 120g each), stalks removed
100g Roasted red capsicum, uncooked, sliced
1 tbsp Pesto with fresh basil
Preheat the oven to 200°C/180°C with the fan on. Using the baking paper, line a large baking tray. Place sweet potato on a tray that has been prepped. Spray lightly with olive oil and sprinkle with paprika. Bake for 25-30 minutes, flipping halfway through, or until golden and crisp.
Combine the meat, zucchini, quinoa, chives, mustard, and egg in a large mixing bowl. Season. Form into 9cm-wide patties by dividing into 4 equal parts.
- Over medium-high heat, heat a chargrill pan. Lightly brush the patties and mushrooms with olive oil. Cook for 4-5 minutes on each side, or until the patties are cooked through, and the mushrooms are lightly browned and soft.
- Distribute half of the rocket among the dishes with the mushrooms. Add a patty, some capsicum, the leftover rocket, and a dollop of pesto to each. Serve with sweet potato chips on the side.