Beef and Mushroom Burger with Sweet Potato Wedges
Nutrition per serving
| Calories | 535 kcal |
| Protein | 29.3 g |
| Carbs | 32.2 g |
| Fats | 32.7 g |
| Saturated Fat | 9.2 g |
| Monounsaturated Fat | 18 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 8.9 g |
| Fiber | 5.6 g |
| Sodium | 158 mg |
Ingredients
| Onion | |
| Garlic | |
| Button Mushrooms | |
| Sweet Potato | |
| Olive Oil | |
| Olive Oil | |
| Ground Beef (15% fat) | |
| Mixed Salad Leaves |
1. Preheat the oven to 220 C (428 F)
2. Peel/finely dice a quarter of the onion and half the garlic clove
3. With a damp kitchen towel, wipe the mushrooms, then finely slice.
4. Slice the potato into wedges
5. Place the potatoes wedges onto a baking tray and coat in ½ a tsp of olive oil with a pinch of salt. Cook near the top of the oven for about 15 minutes until tender and crispy around the edges.
6. Meanwhile, to make the burger, in a mixing bowl, add the mince with a pinch of salt and pepper and gently form into a patty.
7. Heat ½ a tbsp of olive oil in a pan over medium heat. Add the onions and cook for a few minutes before adding the mushrooms and continue to cook for 3 minutes until softened. Stir in the garlic with a pinch of salt and pepper and cook for a minute. Transfer the mixture to a bowl and set aside.
8. Return the pan to heat with a 1/2 a tsp of olive oil over medium-high heat. Add the burger patty and cook for about 3 minutes on each side or to desired taste. Remove from heat.
9. Place the mushroom mixture onto a plate with the burger on top, and the salad leaves and wedges on the side.