The ultimate burger and wedges

Tuck into our healthier version of a burger with melted cheese and classic beetroot, plus fibre-filled sweet potato wedges. Yum!

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 sweet potato/ kumarasweet-potatoX,cut into wedges
1 cup reduced-fat Greek-style yoghurt
1 tablespoon pesto
300g lean beef mince
1 brown onion, finely chopped
1 tablespoon Worcestershire sauce
1 large carrot, finely grated
1 zucchini/ courgettezucchiniX, grated
¼ cup finely chopped fresh parsley leaves and stalks
1 teaspoon ground cumin
4 slices Edam cheese
4 small wholemeal buns, cut in halves
2 tomatoes, thickly sliced
1 red onion, thinly sliced into rings
4 butter lettuce leaves, rinsed, drained
8 canned beetrootbeetsX slices (optional)
¼ cup reduced-salt tomato chutney, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat the oven to 180°C. Line an oven tray with baking paper. Place wedges in a single layer on prepared tray and lightly spray with cooking oil. Bake for 20–25 minutes, or until crispy on the outside and tender inside.

2 Meanwhile, place yoghurt and pesto in a small bowl, mixing to combine. Set aside in fridge. Place mince, onion, Worcestershire sauce, carrot, zucchini, parsley and cumin in a large bowl. Season with salt and freshly ground black pepper, mixing well to combine. Divide mixture into four, then shape into patties.

3 Lightly spray a large frying pan and heat over medium-high heat. Add the patties and cook for 4 minutes one side, or until bases have browned. Flip over, top with cheese and cook for a further 5 minutes, or until cooked through. Transfer to a plate and cover loosely with foil.

4 Add bun tops and bases, cut-side down, to pan and cook for 2 minutes, or until toasted. Transfer bases to four serving plates. Spread with pesto yoghurt mix, then top with a patty. Add tomato, onion, lettuce, and beetroot. Sandwich with bun tops and serve with the wedges and chutney on the side.

HFG tip

Why it’s better: Our burger makeover has way more fibre and less sat fat and kilojoules than a regular burger with cheese and fries.

Nutrition Info (per serve)

Calories 502 cal

Kilojoules 2109 kJ

Protein 36.6 g

Total fat 11 g

Saturated fat 5.6 g

Carbohydrates 56.7 g

Sugar 31.2 g

Dietary fibre 12.2 g

Sodium 767 mg

Calcium 494 mg

Iron 4.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.