Thursday 2 April 2015

Sweet Potato Pork Burger Sliders

Clean eating at its best, these mini burgers are cute and delicious...

Replacing the burger bun with sweet potato slices is a more tasty, nutritious, healthier and naturally gluten free alternative.

There is no need for eggs, flour, breadcrumbs or whatever you might find in some burger recipes. By kneading the meat for a short time, it becomes bound and easy to shape.

(Makes 8)

400g lean pork mince
2 large sweet potatoes
1 tsp oregano
1 tbsp finely chopped chives
A few tablespoons low fat mayo
Handful of spinach
Salt & pepper
Sunflower oil for roasting & frying

Cocktail sticks, to hold together (optional)

Preheat the oven to 220c. Cut the sweet potatoes into 16 x half an inch thick slices (you will need big, evenly shaped sweet potatoes) and discard the ends. Place on a large baking tray and drizzle with a little oil and sprinkle with a small amount of seasoning.

Roast in the oven for 30 minutes or until cooked through and the skin is crisp. Flip halfway though the cooking time.

Meanwhile, place the meat in a bowl with the oregano, chives and seasoning (to taste). With your hands, squeeze and knead the mixture until combined and it binds together.

Shape into 8 burger patty shapes to the size of the sweet potato rounds but keep in mind that the burgers will shrink a bit so make them slightly wider.

Heat a tablespoon of oil in a large frying pan and add the burger patties. Cook on a high heat for 10 minutes, flipping regularly, until completely cooked through.

Lay out 8 sweet potato rounds, add a tiny dollop of mayo on each one, top with a few spinach leaves, a burger patty and then another dollop of mayo. Place the sweet potato tops on each one and fix with a cocktail stick, if using.

This recipe should make enough for a dinner for two but they would also make great party food.

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