Thai Spiced Naked Burgers
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Thai Spiced Naked Burgers

Thai Spiced Naked Burgers

with sweet potato wedges and side salad

Burgers lose their buns for a low-carb alternative to a dinnertime favourite. Though the carbs may be reduced, the flavour is out in full force with the help of blended Thai spices.

Tags:
Discovery
Egg Free
Spicy
Under 650 calories
Allergens:
Wheat
Soya
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Sweet Potato

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 unit(s)

Scallion

5 grams

Coriander

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

½ unit(s)

Chilli

40 grams

Salad Leaves

½ unit(s)

Lime

1 unit(s)

Fennel

250 grams

Beef Mince

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat20 g
of which saturates8.5 g
Carbohydrate73.2 g
of which sugars12.3 g
Dietary Fiber0 g
Protein33.3 g
Cholesterol0 mg
Salt2.55 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Baking Sheet with Baking Paper

Instructions

Cook the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm wedges (no need to peel).
  • Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Form the Burgers
2
  • Finely chop the coriander (stalks and all).
  • Zest half the lime (double for 4p). Chop into quarters.
  • To a large bowl, add the lime zest, Thai spice and half the coriander.
  • Stir in the breadcrumbs and half the soy sauce. Season with salt and pepper.
  • Add the beef mince. Mix until well combined. Roll into evenly-sized balls and flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash hands and equipment after handling raw meat.
Fry the Burgers
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the beef burgers until browned on the outside and cooked through, 12-14 mins. 
  • Carefully turn the burgers every 3-4 mins, lowering the heat if they begin to burn. IMPORTANT: Burgers are cooked when no longer pink in the middle. 

TIP: The burgers will shrink a little during cooking.

Make the Dressing
4
  • While the burgers cook, Trim the root tip and green stalks of the fennel. Halve the fennel lengthways then thinly slice.
  • Halve the lime.
  • Halve the chilli lengthways. Deseed then finely chop half (double for 4p).
  • In a bowl, mix the fennel with the chopped chilli (use less if you don't like spice), remaining soy sauce and remaining coriander.
  • Season to taste with lime juice and sugar. Set aside.
Dress the Salad
5
  • Trim and thinly slice the scallion.
  • Just before serving, toss the salad leaves in a drizzle of oil.
  • Add the chilli and fennel and toss to coat fully.
Finish and Serve
6
  • Share the beef burger patties and sweet potato wedges between plates. 
  • Serve the fennel salad on the side.
  • Sprinkle with the sliced scallion.
  • Serve any remaining lime wedges alongside for squeezing over.