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Thai Inspired Spiced Naked Burgers

Thai Inspired Spiced Naked Burgers

with Sweet Potato Wedges and Baby Gem Salad

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These delicious Thai Inspired Spiced Naked Burgers have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedSpicyUnder 650 calories
Allergens:SesameCereals containing glutenPeanutEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

15 grams

Ginger, Garlic & Lemongrass Puree

1 unit(s)

Lime

1 sachet

Thai Style Spice Blend

(ContainsSesame)

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

240 grams

Beef Mince

10 grams

Salted Peanuts

(ContainsPeanut)

1 unit(s)

Baby Gem Lettuce

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

¼ tsp

Salt for the Burger (1 tsp)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2650 kJ
Energy (kcal)633 kcal
Fat27.8 g
of which saturates9.4 g
Carbohydrate64.3 g
of which sugars16.6 g
Protein29.6 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C.
Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

2

Zest and halve the lime. Pop the lime zest, Thai style spice blend and ginger, garlic and lemongrass paste into a large bowl.
Mix in the breadcrumbs and salt for the burgers (see ingredients for amount). Add the beef mince. Season with pepper, then mix with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

4

While the burgers cook, finely chop the peanuts (see ingredients for amount).
In a medium bowl, combine a drizzle of oil with half the lime juice and half the peanuts. Add a pinch of sugar (if you have any), then set the dressing aside.

5

Trim the baby gem, halve lengthways, then thinly slice widthways.
Just before serving, pop the sliced baby gem into the bowl with the dressing. Mix well to coat the salad.

6

Share the burger patties and sweet potato wedges between your plates.
Pop the baby gem salad on the side and sprinkle the remaining chopped peanuts all over. Serve with a dollop of mayo. Chop any remaining lime into wedges for squeezing over. Enjoy!