Burgers don’t have to be beef and these pork ones are juicy and delicious, with a much more subtle flavour than beef. With sweet baby beetroots and a scattering of peppery watercress, these burgers include a good portion of veggies as well as a filling burger pattie. Served with sweet potato fries, this whole meal costs just £3.31 and will serve four people.
- 600g sweet potatoes, unpeeled and cut into chips
- 2tbsp olive oil
- 500g pork mince
- 1 onion, grated
- 1tbsp Worcestershire sauce
- 4 white baps
- 4tbsp mayonnaise
- 45g packet watercress
- 4 baby beetroots, cut into wedges
Preheat the oven to 200ºC/392ºF/Gas Mark 6. Arrange the chips on a baking tray, drizzle with olive oil and cook for 15 minutes.
Put the pork mince in a bowl, season, add the onion and Worcestershire sauce and mix it all together to thoroughly combine.
Line another baking tray with a Teflon sheet. Divide the pork mixture into four and use a 7.5cm plain metal ring, to help you shape them evenly.
Turn over the sweet potatoes. Cook the burgers and the chips in the oven for 20 minutes. (Test to see that the juices are running clear from the burgers).
Split the baps and lightly toast, if you like. Spread the bases with mayo, top with watercress, the cooked burgers, beetroot wedges and bap lids. Serve with the sweet potato chips.
Sprinkle the chips with paprika or chilli powder for a spicy kick.