Wednesday, 19 June 2013

Thai Burgers & Sweet Potato Wedges

Fancy a burger that has a bit of a kick to it? Then I think this one might be right up your street! I would suggest to add an egg or a bit of flour to the burger mixture like I mentioned in the recipe below, just to make sure it holds together well!

Thai Burgers & Sweet Potato Wedges
(Serves 2, about 520 calories each, excluding burger bun)

1 large sweet potato, about 400g cut into wedges
20g light butter
Salt and pepper
200g lean pork mince
1 tbsp red Thai curry paste
1 small red onion, finely chopped
1 red chilli, deseeded and finely chopped
Two squeezes of lime
2 tbsp mango chutney
4 little gem lettuce leaves, washed
2 burger rolls to serve

- Start by peeling and chopping up the sweet potato. Boil up water and add the wegdes, boil for about 10 minutes. Before turning the grill or oven up to medium heat. Drain the sweet potato, add a good knob of butter, some salt and pepper. Cover the pan with a lid before shaking well to coat the wedges. Place on a baking tray and pop them into the oven.

- Have the pork mince, chopped onion, chilli, curry paste and some salt and pepper in a bowl and mix well, add an egg/egg white, or a tbsp of flour if you want to make sure they hold together. Shape them into two patties and fry on medium heat for about 5-6 minutes on each side until cooked through. Halfway through, turn the wegdes and turn up the heat a little, so they turn out slightly charred.

- Heat up the burger buns, half, and spread 1 tbsp of mango chutney on the bottom half, drizzle a little lime over, before topping it with the gem lettuce leaves, a burger pattie. Serve with the wedges, and a little extra mango chutney sauce on the side, and enjoy!

Optionally, you can make your own mango salsa by chopping up half a mango, a bunch of chopped, fresh coriander, the chilli (instead of adding it to the mince), and the lime juice. I had some mango chutney in the cupboard, so I thought I might as well use that, and it worked a treat!

Original source:

- Jules

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