Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories556.8 kcal (28%)
Total Fat24.5 g (35%)
Carbs55.5 g (21%)
Sugars10.9 g (12%)
Protein29.5 g (59%)
Sodium1272.4 mg (64%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
120gsweet potato
medium, roughly, cut into wedges
1 ½ tspolive oil
salt
pepper
½ tspsmoked paprika
100glean beef mince
5% fat
½ tspground cumin
coriander
small, chopped
0.5red onion
small, peeled and finely cho
40gavocado
pped
0.5lime
2 tspyoghurt
such as Greek, natural or soya
1 ½ tspchipotle paste
Burger bun
sliced in half
2 leavesbaby gem lettuce
Instructions
Step 1
Preheat the oven to 180oC. Tip the sweet potato wedges into a roasting tray, drizzle over half of the oil and season with salt, pepper and a pinch of the smoked paprika. Roast in the oven for 20 minutes.
Step 2
Meanwhile combine the beef, cumin, the remaining paprika and half of the coriander in a bowl and season with salt and pepper. Using wet hands shape the mixture into a thick patty slightly wider than the burger bun. If you want to make the burger in advance, lay it on a plate and cover with clingfilm at this stage then refrigerate until you’re ready to cook.
Step 3
Heat the remaining oil in a non-stick frying pan back over a medium-high heat and fry the burger for 7–8 minutes, turning regularly, until cooked through. Transfer to a warm plate to rest.
Step 4
Meanwhile make the guacamole; mix together the red onion, avocado, lime juice and remaining coriander and season to taste.
Step 5
In a separate bowl mix together the yoghurt and chipotle paste.
Step 6
Spread the bottom half of the bun with the chipotle mayo and lay the lettuce on top. Top with the burger, guacamole and the bun top then serve with the sweet potato fries.
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