South of the Border Beef Burgers

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 200g cabbage
• 1pcs jalapeno chilli
• 2clov garlic
• 300g lean beef mince
• 10g smoky barbecue seasoning
• 2pcs white bread rolls
• 15ml olive oil
• 10ml white vinegar
• 3ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato into 1cm-thick chips. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the jalapeno (see Make it milder). Crush or finely chop the garlic.
2. Step 2 — Roast chips
   Put the sweet potato on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 25 mins or until golden and tender. Meanwhile, combine 2 tsp white vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the jalapeno and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Pan-fry patties
   Put the beef mince, garlic and barbecue seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 2 equal patties. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the patties for 3-4 mins each side until cooked through. Remove from the pan.
4. Step 4 — Toast rolls and make slaw
   Meanwhile, cut the rolls in half. Put on an oven tray, cut-side up, and bake on the lower shelf for 3-4 mins until lightly toasted. Put the cabbage and 2 tbs mayonnaise in a bowl, season with salt and pepper and toss to coat.
5. Step 5 — Serve up
   Layer the roll bases with the slaw, patties and drained pickled jalapeno. Sandwich with the tops and serve with the sweet potato chips. Enjoy!
6. Step 6 — Make it milder
   Not a fan of chilli? No problem – simply discard the seeds from the jalapeno to reduce the level of heat. Or, serve the pickles at the table for those who like things spicy.

Allergens

Eier, Sulfit, Gluten, Sojabohnen, Wheat