Burger & Sweet Potato Chips
My attempt at a low syn burger & chips.
The basic burger & chips are free if you use the bread roll as your Healthy B Choice, adding flavourings, salad, dressing, dips etc will be additional Syns in many cases depending upon what you add.
Servings 4 people
Ingredients
- 500 g Lean minced beef 5% fat
- 4 60g Wholemeal Bread Rolls
- squirts Frylight
- 1 Kg Sweet Potato
- 1 tsp Chilli Powder
Instructions
- Peel and cut the sweet potato into thick wedges and place in a bowl then squirt with frylite and toss until all the wedges are lightly coated.
- Sprinkle the chilli powder over the wedges, shaking as you go. Add another squirt or two of frylight if needed. Place on a baking tray and roast in a hot oven, Gas Mark 6. They should take about half an hour, turn halfway through and add another squirt of frylight.
- Meanwhile, season the mince in a bowl and at this point, add whatever flavourings you like. It could be chopped onion or garlic, tomatoo puree, mustard, herbs etc. With no additions or not enough seasoning, the burgers will be very bland if they are low fat. Once thoroughly mixed, form into rounds with your hands, squeezing tightly and then press down to form a thick patty
- You can grill or fry the burgers but the way I did it was to heat a frying pan until quite hot, spray with frylite and then cook the burgers for a minute or two on each side to seal them. I then put the frying pan in the oven (Only do this if there's no plastic on the pan, handles etc) and continued to bake to cook through. I used a thermometer to check the temperature was above 70 degrees to know they were safe. Doing it this way ensured they didn't break up with constant turning and were still moist. Meanwhile, toast the inside of the bread rolls and prepare the plate for serving with your choice of dressed salad
- When everything is ready, assemble the burger, add the spicy wedges and serve. Instead of ketchup, I microwaved some sliced tomato and added a teaspoon of sweet chilli sauce as my dip
