Thai Spiced Naked Burgers
with Sweet Potato Wedges and Salad
19 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
5 Purple SmartPoints® per serving
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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.
2 unit(s)
Sweet Potato
1 bunch(es)
Coriander
1 unit(s)
Lime
1 sachet
Thai Style Spice Blend
(ContainsSesame)10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)1 sachet
Soy Sauce
(ContainsCereals containing gluten, Soya)240 grams
Beef Mince
½ unit(s)
Red Chilli
15 grams
Salted Peanuts
(ContainsPeanut)1 unit(s)
Baby Gem Lettuce
1 unit(s)
Spring Onion
Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Finely chop the coriander (stalks and all). Zest and halve the lime. Pop the lime zest into a large bowl with the Thai style spice blend and half of the coriander. Add the breadcrumbs and half of the soy sauce. Season with salt and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking.
While the burgers cook, halve the chilli lengthways (see ingredients for amount), deseed then finely chop. Finely chop the peanuts (see ingredients for amount). In a medium bowl, combine half of the lime juice with the remaining soy, remaining coriander, half of the peanuts and half the chilli. Add a pinch of sugar (if you have any) then set the dressing aside.
Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Trim and thinly slice the spring onion. Just before serving, pop the sliced baby gem into the bowl with the soy dressing. Mix well to coat the salad nicely.
Share the burger patties and sweet potato chips between your plates. Pop the baby gem salad on the side and sprinkle the spring onion, the remaining peanuts and remaining chilli all over. Chop any remaining lime into wedges for squeezing over. Enjoy!