Lean beef burger with crunchy salad and baked sweet potatoes

Ingredients

For 1 serving

• Lean ground beef150 g
• Sweet potatoes200 g
• Romaine lettuce60 g
• Cucumber80 g
• Tomatoes100 g
• Red onion20 g
• Mustard1 teaspoon
• Extra virgin olive oil10 g
• Paprika1 pinch
• Saltto taste
• Black pepperto taste

Contains: mustard,

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes and cut them into sticks about 1 cm thick.
2. On a tray lined with baking paper toss the sticks with half the oil, the paprika and a pinch of salt, spread them out well and bake for 25 minutes, turning halfway, until golden and crisp at the edges.
3. Meanwhile season the mince with salt and pepper and shape a burger about 2 cm thick, pressing a slight dip in the centre with your thumb so it stays flat as it cooks.
4. Wash the lettuce, cucumber and tomatoes; tear the lettuce, slice the cucumber and tomatoes and cut the red onion into thin rings. In a small bowl whisk the remaining oil with the mustard and a pinch of salt.
5. Heat a griddle over medium-high heat and cook the burger for 4 minutes per side, until well browned outside and cooked through.
6. Dress the salad with the mustard dressing and serve it with the burger and the sweet potatoes.