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Thai Spiced Naked Burgers

Thai Spiced Naked Burgers

with Sweet Potato Wedges and Salad

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19 Green SmartPoints® per serving
19 Blue SmartPoints® per serving
5 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:SpicyUnder 600 calories
Allergens:SesameGlutenSoyaPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

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

1 bunch(es)

Coriander

1 unit(s)

Lime

1 sachet

Thai Style Spice Blend

(ContainsSesame)

10 grams

Panko Breadcrumbs

(ContainsGluten)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

240 grams

Beef Mince

½ unit(s)

Red Chilli

15 grams

Salted Peanuts

(ContainsPeanuts)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate65 g
of which sugars16.0 g
Protein33 g
Salt2.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Zester
Large Bowl
Frying Pan
Bowl
Plate
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, 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.

2

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.

3

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.

4

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.

5

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.

6

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!