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Juicy smoked-paprika chicken burgers in soft buns, with quick roasted sweet potato wedges and a lemony spinach salad.
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Servings
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Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Heat the oven to 220°C/200°C fan/gas 7 and line a baking tray.
Toss the sweet potato wedges with 1 teaspoon of the oil, a pinch of salt and black pepper on the lined tray. Arrange in one layer.
Mix the chicken mince with smoked paprika, grated garlic, salt and black pepper. With clean hands, shape into 2 even patties, then wash your hands and clean the work surface.
Combine the spinach, sliced red onion and lemon juice in a bowl. Set aside until serving.
Step by step
Roast the sweet potato wedges until browned at the edges and tender, turning once halfway through.
Timer available in cooking mode · 18 min
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Heat the remaining oil in a large frying pan over a medium heat. Cook the patties for 6 to 7 minutes on each side, until deeply golden and cooked through with no pink meat remaining; the centre should reach 75°C if using a probe.
Timer available in cooking mode · 14 min
Warm the cut buns in the dry pan for the final minute. Fill each bun with a chicken burger and some spinach salad. Serve with the remaining salad and sweet potato wedges.
Timer available in cooking mode · 1 min
