Beef and Sweet Potato Burgers

Beef and Sweet Potato Burger

I feel really privileged to share this recipe today, as it comes from my good friend Naomi. Some of you may know her from her highly successful blog Seven CherubsShe is the mother of seven very cute kids, and she blogs about her adventures in that department.

Naomi is an extremely talented writer who, over the last few years, has managed to build her readership to an enviable size. I have discovered she is very organised, and has some really great ideas on how to run a happy and streamline household.

One of the most satisfying achievements of her online presence, and I am sure she would agree, was organising an online fundraising campaign for a close friend who lost both a son and her husband within 4 months of each other. Naomi single handedly raised almost $45,000 for her friend. An achievement that she should be very proud of. 

This recipe comes from her blog and is really scrumptious.

My kitchen became a testing ground this week, and I had several missionary aged girls around to give me their verdict. Result?…top of the list of our most favourite homemade burgers. The sweet potato adds such a rich full flavour to the meat. I don’t think I can ever make another burger without it.

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Beef and Sweet Potato Burgers

Serves: 4, or 2 very hungry missionaries
Preparation time: 10 mins (prepare the mix and patties before you leave home in the morning, place them in the fridge, and they will be ready to cook when you get home).
Cooking time: 20 mins

Ingredients:

350g (12oz) orange sweet potato, peeled, cut into 2cm pieces
1 garlic clove, crushed
400g (14oz) lean beef mince
2 tsp chopped flat-leaf parsley
1 zucchini, grated
2 tbsp olive oil
4 mediums sized mixed grain rolls
1 avocado, mashed
Sliced tomato, cucumber ribbons, soft lettuce and sliced red onion to serve
Beetroot slices (optional)

Method:

  1. Steam or boil sweet potato until tender. Mash. Combine with garlic, beef mince, parsley and zucchini. Form into 4 patties.
  2. Heat large non-stick frying pan. Add oil and heat. Cook patties over medium heat for 3-4 minutes on each side or until cooked. Keep warm.
  3. Halve the rolls and spread with mashed avocado. Top with patties, tomato, cucumber, beetroot, lettuce and sliced red onion.

N.B.
Take care not to overload the mix with sweet potato as it can make it very soft and difficult to keep its shape when cooking and eating. For this reason, I would suggest that you stick to making smaller patties and have two medium sized burgers, rather than a single larger one.

If you find the patties are too soft and they break up when cooked then next time add some fresh breadcrumbs and an egg to the mix to help it bind.

I added the beetroot to the ingredients list (it wasn’t part of Naomi’s original recipe) because here in Australia we rarely have a burger without it. So I urge you to try it at least once.

While I still have several recipes to share over the next few weeks, I invite you to send me any that you may have. Please email me at macytraine1@hotmail.com

Printable Recipe:


Download Word Doc with colour image – Beef and Sweet Potato Burgers


Download Word Doc without colour image – Beef and Sweet Potato Burgers

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