Full ingredients list:
- 1 sweet potato (about 300g), cut into wedges
- 500g veal mince
- 2 teaspoons finely chopped sage
- 1 red onion, very finely chopped
- 1 teaspoon minced garlic
- 4 wholemeal burger buns
- 4 tablespoons cranberry jelly
- 2 tomatoes, sliced
- 1 Lebanese cucumber, sliced
- 4 cups lettuce
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line a baking tray with baking paper. Microwave sweet potato wedges in two batches, for 4 minutes each. Place wedges onto baking tray, spray with oil and bake for 20 minutes, or until crisp and golden.
Step 2 Meanwhile, combine mince, sage, half the onion and garlic in a bowl. Shape into 4 even-sized burgers (add a little flour if the mixture is too sticky to form into patties).
Step 3 Spray a non-stick frying pan with oil and place over medium-high heat. Cook burgers for 7–8 minutes each side, or until cooked to your liking. Serve in burger buns topped with cranberry jelly, remaining onion, tomato, cucumber and lettuce. Serve wedges on the side.
About this recipe
First published: February 2013