Saturday Night Burger and Chips

Paleo – serves 2

After a beautiful sunny day in Melbourne, you could be forgiven for thinking summer is almost here and what better than burgers, chips and a good glass of vino for a quiet Saturday night treat.

Ingredients

  • 350g good quality, low fat beef or lamb mince
  • 1 egg yolk
  • 1 tsp tomato paste
  • 1/2 brown onion, diced finely
  • 1/2 zucchini, grated
  • 1 tbsp dried mixed herbs
  • 1/2 clove garlic, finely diced
  • 1 large sweet potato, peeled and sliced into long wedges
  • 1 tbsp olive oil
  • 3 garlic cloves

Jules

  • 2 large brown mushrooms, stalks removed, brushed with olive oil and cooked on the grill plate for 2 minutes each side
  • 1/4 carrot, grated
  • 2 slices of beetroot (I got mine from a can, but you could roast yours in the oven)
  • 1 gherkin, sliced
  • 4 slices of cucumber
  • 1/8th avocado, sliced
  • 1 x iceberg lettuce leaf
  • Paleo aioli
  • Tomato sauce

Dan

  • 2 iceberg lettuce leaves trimmed (form the bun)
  • 1/8th avocado, sliced
  • 4 slices of cucumber
  • 2 slices of beetroot
  • 3 rashers of bacon
  • 1 egg
  • Paleo aioli

Method

  • Preheat oven to 180 degrees. Mix sweet potato, garlic cloves and olive oil together and place in a large baking tray. Cook for 45mins – 1 hour, mixing once or twice
  • Mix together beef, tomato paste, egg, onion, zucchini and mixed herbs. Form into two large patties, ensuring they are the size of your mushrooms if using mushrooms
  • Heat grill plate, brush patties with a touch of olive oil and place on the hot grill. Cook for approx 6 minutes each side
  • Cook bacon and egg in another small frypan
  • Put together burger as desired and serve with sweet potato chips

Dan was onto a winner here suggesting using lettuce as the “bun”. The mushroom was just a bit much to get your mouth around, and a bit hard to keep together when trying to eat with your hands, but still was very good.

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