1 pack HECK beef burgers (four pack)
250g spiralised sweet potato noodles
2 tbsp rapeseed oil
1 large free-range egg
1 tsp garlic powder
1 tsp onion powder
Pinch of black pepper
½ baby gem lettuce, leaves separated
120g chilli halloumi cheese sliced into 4 slices
1 small red chilli sliced
4 wooden skewers
Sweet potato noodle rosti
In a large skillet, heat 1tbsp of rapeseed oil over medium heat. Add sweet potato and cook, stirring for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
In a medium bowl, whisk the egg. Stir in the sweet potato then add the black pepper, onion and garlic powder. Divide between four prepared ramekins, filling each about halfway and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.
Lightly coat a skillet with the remaining oil and heat over medium-high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the centre.
Burgers and halloumi
Place the four beef burgers onto a grill tray and grill for 6 minutes on each side.
Place the chilli halloumi on top of each burger and grill for 1 minute then remove from the grill ready to serve.
Place the sweet potato noodle rosti onto four warm plates, place the grilled burger and halloumi onto the rosti and place a skewer through the centre of each burger.
Garnish with the baby gem leaves and sliced red chillies.
Optional - Serve with chunky roasted sweet potato wedges.
Serving Size: 255g
Total Fat: 25.45g