An Asian twist on the traditional burger. Healthier too but no compromise on flavour. Pineapple is an amazing food and has so many health benefits and makes a great salsa, if you want to know more then read here
2 large sweet potatoes, peeled and cut into chunky wedges
olive oil or rapeseed oil
500g turkey mince
6 spring onions, finely chopped
2 tbsp red Thai curry paste
small packet fresh coriander, chopped
1 green chilli, finely chopped
1 small pineapple, peeled, cored and cut into samll cubes
1 red chilli, finely chopped
juice of half a lime
1 Little Gem lettuce
Heat the oven to 200C. Toss the sweet potato wedges with about 1 tbsp of the oil and some salt and pepper and tip out onto a baking tray. Roast for about 45 minutes or until golden and crispy at the edges.
Using your hands, mix the mince with half the chopped spring onion, the curry paste, half the chopped coriander, the chopped green chilli and some seasoning. Divide the mixture into 4 and shape into large patties. Cover and chill until needed.
To make the salsa, mix the pineapple with the remaining spring onion, coriander, red chilli and lime juice. Set aside.
When the sweet potato chips have about 10 minutes left to cook, heat a non-stick frying pan or griddle and cook the burgers for about 5 minutes each side until golden and cooked through (they will be firm to the touch when you press the middle).
To serve, pop the burgers in the buns with the lettuce leaves with some salsa on the top and sweet potato chips on the side.