If you love a good burger, this open beef version with sweet potato fries will really hit the spot. Plus it’s low calorie and gluten-free.

Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.

Ingredients

• 500g sweet potato, peeled, cut into 1cm-thick batons

• 1 teaspoon sweet paprika

• 400g extra lean beef mince

• 1 small zucchini, finely grated

• 35g (1/3 cup) quinoa flakes

• 2 tablespoons chopped fresh chives

• 2 teaspoons Dijon mustard

• 1 egg

• 4 large (about 120g each) field mushrooms, stalks trimmed

• 60g baby rocket leaves

• 100g roasted red capsicum, not in oil, sliced

• 1 tablespoon fresh basil pesto

Method

• Step 1

  Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place sweet potato on prepared tray. Sprinkle with paprika and spray lightly with olive oil. Bake, turning halfway, for 25-30 minutes or until golden and crisp.

• Step 2

  Meanwhile, combine the beef, zucchini, quinoa, chives, mustard and egg in a large bowl. Season. Divide into 4 equal portions and shape into 9cm-wide patties.

• Step 3

  Heat a chargrill pan over medium-high heat. Spray the patties and mushrooms lightly with olive oil. Cook the patties and mushrooms for 4-5 minutes each side or until the patties are cooked through and the mushrooms are lightly charred and tender.

• Step 4

  Divide the mushrooms among plates and divide half the rocket among them. Top each with a patty and some capsicum, remaining rocket and a dollop of pesto. Serve with the sweet potato chips.