Beef and Mushroom Burger with Sweet Potato Wedges
Nutrition per serving
Calories | 602 kcal |
Protein | 35.8 g |
Carbs | 34.2 g |
Fats | 36.6 g |
Saturated Fat | 10.7 g |
Monounsaturated Fat | 19.7 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 9.9 g |
Fiber | 6.2 g |
Sodium | 181 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 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.