Last updated on Nov 5th, 2020 at 01:20 pm

Craft your very own designer burger for one with the simple and flavourful recipe.

This designer burger patty is the perfect high protein lunch. You won’t miss the ‘trimmings’ or the bun.

Ingredients

  • 1 sweet potato
  • ½ red onion – peel & sliced thinly
  • 1½ tbsp mayonnaise
  • ¼ clove garlic – peel, grate finely & chop
  • ½ tsp wholegrain mustard
  • 100g beef mince
  • 2g fresh rosemary – chop leaves finely
  • 1 tomato – diced (1cm)
  • 20g baby spinach
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

How to

  • Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
  • Sweet potato chips: Cut off the ends, then cut into 1cm slices lengthways and cut those slices into 1cm chips. Place on a tin foil-lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.
  • Caramelised onion: Place a pan on low-medium heat with a generous knob of butter. When the butter has melted, add the onion with a pinch of salt. Cook for 20 minutes, stirring now and then, until soft and slightly sweet.
  • Mayo sauce: Mix the mayonnaise, garlic and wholegrain mustard. Set aside.
  • Patty: Mix the beef mince and fresh rosemary (use half the quantity of rosemary), season generously with salt and pepper and shape into a patty. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the patty (it should sizzle when it hits the pan) and cook for 4-6 minutes per side until cooked to your preference.
  • Serve the patty topped with the mayo sauce and caramelised onion. Mix the tomatoes and baby spinach and serve on the side with the sweet potato chips.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.