A crowd pleaser for all ages, these DIY burgers and baked, spiced sweet potato fries are a winner any night of the week. I used beef mince and made two different sized patties – 6 large ones for the adults and 10 small ones for kids. You can also use chicken or fish to make burgers and choose the sides that suit your tastes. Caramelised onions work brilliantly on burgers. I use red onion and a splash of balsamic vinegar for extra umami and sweetness. I also love tomato and avocado with burgers. Here, I have herbed up the tomato with basil and flavoured the avo with salt and pepper and a splash of olive oil & balsamic. Pickles are also essential – I used dill pickles and also cultured fennel, which is like a fennel kimchi, which I bought, and a mildly tangy raw beetroot salad. Add dips, sauces, buns, greens and the option of lettuce wraps for those who want to keep it light and you will have some very happy people around your dinner table.
DIY Burgers & Sweet Potato Fries
1kg premium beef mince
4 tbspn chopped parsley
1 tspn chilli flakes
salt & pepper
2 tbspn dijon mustard
2 tomatoes, sliced
4 basil leaves, finely shredded
drizzle of olive oil
pinch of salt flakes
1 beetroot, peeled, cut into julienne and then rinsed twice
1/2 tspn cumin seeds
1 tbspn sesame seeds
2 tbspn coriander, chopped
drizzle of olive oil
4 drops sesame oil
juice of half a lemon
1 tspn white balsamic vinegar
1 avocado, sliced or diced
1/4 red onion, very finely sliced
salt and pepper
drizzle of olive oil
drizzle of balsamic vinegar
1 red onion, very finely sliced
1 tbspn oil (I use rice bran oil for cooking)
pinch of salt
2 tspn balsamic vinegar
pickles (I used pickled cucumber and also cultured fennel that I bought from the Staple Store)
lettuce – iceberg to use as wraps for the burgers and also mixed lettuce to use in the burgers.
I dressed the mixed lettuce with a Gwenyth Paltrow ginger, carrot and miso dressing
chili sauce, tomato sauce, hummous
bread rolls – I used two different sizes (for kids and adults)
Sweet Potato Fries
3 sweet potatoes, peeled and cut into sticks
rice bran or coconut oil
1 tspn salt flakes
1 tspn cumin
For the burgers, mix all the ingredients together and shape into patties. I made 2 different sizes for kids and adults. Refrigerate until needed. When ready either barbecue, grill or pan fry the burgers until they are cooked to your liking.
Place the tomatoes in small bowl. Drizzle with olive oil, sprinkle with salt and top with basil leaves.
For beetroot salad, place the rinsed and dried (this prevents the colour seeping) beetroot in a bowl. Toast the cumin and sesame seeds in a small non stick fry pan over medium heat until the sesame is golden and the cumin is fragrant. Add the seeds to the beetroot. Drizzle with olive oil, salt, lemon juice, sesame oil and white balsamic vinegar. Add the coriander and toss to combine.
For the avocado, place the avocado in a bowl. Top with the sliced onion, season with salt and pepper, drizzle over olive oil and balsamic vinegar.
For the red onion, heat a non stick fry pan over medium heat, add the oil and the onion and toss until the onion rings separate. Add a pinch of salt and the balsamic vinegar. Toss to combine then turn down the heat and allow the onion to cook down and caramelise. Keep an eye on it and stir it occasionally.
For sweet potato fries, preheat the oven to 220C. Place the sweet potato sticks in a large snap lock bag or bowl. Add a couple of tablespoons of oil and toss or shake to coat. In a small bowl, combine the salt and spices. Sprinkle this spice mix over the sweet potato and toss or shake to coat. Line 2 baking trays and divide the potatoes so they are in a single layer. Cook for 10-15 minutes (depending on how thick you cut them). Take the trays out of the oven and turn the potatoes and bake for another 10-15 minutes.
Arrange all these salads, the pickles, lettuce, sauces, burgers, fries and rolls on the table. Allow people to make their own burgers using the rolls or iceberg lettuce cups and watch them enjoy. Caution – have lots of serviettes handy!