Homemade Burgers With Sweet Potato Wedges Food

BEAN-KALE BURGERS WITH SWEET POTATO WEDGES

Steps:

• Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F.
• Combine the kale and beans in a medium bowl and mash until the beans almost form a paste. Add the cheese, peanuts, 2 tablespoons of the cornmeal, 1/2 teaspoon salt, some pepper and the egg white. Form into four patties about 1/2-inch thick. Refrigerate for at least 20 minutes. (Can be made ahead and refrigerated overnight.)
• Toss the sweet potatoes with 1 tablespoon of the oil and the curry powder. Arrange in a single layer on the preheated baking sheet and bake until soft and golden in some spots, tossing about halfway through, 18 to 20 minutes.
• Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large ovenproof nonstick skillet over medium heat. Put the remaining 3 tablespoons cornmeal onto a plate. Dredge both sides of the burgers in the cornmeal. Cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the burgers reach an internal temperature of 165 degrees F, about 5 minutes.
• Spread each burger with 1/2 tablespoon of the mayonnaise. Build the burgers on the English muffins with lettuce, tomatoes and onions if desired. Divide among four dinner plates along with the sweet potatoes. Divide the yogurt and peaches among four small bowls and serve on the side.

LEAN TURKEY BURGER WITH SWEET POTATO WEDGES

Steps:

• Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for about 6 mins on full power until just turning soft. Leave to rest for 30 secs.
• While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a lined baking tray in the oven for 20-25 mins, turning half way through cooking, until cooked through.
• Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a good pinch of salt.
• Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.

BROCCOLI CHEESEBURGERS WITH SPICY SWEET POTATOES

Steps:

• Preheat oven to 450°. Spritz sweet potato wedges with cooking spray until lightly coated. Sprinkle with seasoning mix; toss to coat. Arrange in a single layer on a 15x10x1-in. baking sheet. Bake, turning wedges halfway through cooking, until tender and lightly spotted, 30-35 minutes. , Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add shallot; cook until translucent, about 2 minutes. Add broccoli; cook just until it turns bright green, about 3 minutes longer., Transfer broccoli mixture to a food processor. Add egg and beans; pulse until ingredients are blended but not pureed. Pour broccoli mixture into a large bowl. Add quinoa and cheddar cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large nonstick skillet, heat remaining oil over medium-high heat. Add burger patties to skillet; cook until golden and heated through, about 3 minutes on each side., Serve burgers immediately on whole wheat buns with sweet potato wedges. If desired, add optional toppings.

SWEET POTATO WEDGES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut off and discard the ends of the potatoes, halve, then cut each half into long wedges.
• Tip the wedges onto a large baking tray. Drizzle over the oil, sprinkle over the thyme or rosemary and plenty of seasoning, then toss to coat.
• Cook in the oven for 15 mins, then turn the wedges over and cook for 15 mins more until golden and tender. Serve.