Lean Beef Burger in a Sweet Potato Bun with Kale Crisps


Welsh Beef burger:

  • 500g lean Celtic Pride PGI Welsh Beef mince
  • 1 dessert spoon wholegrain mustard
  • Salt and pepper to season
  • Oil for frying
  • 1 avocado, smashed and seasoned
  • 1 handful of spinach
  • 4 tbsp caramelised onion chutney

For the sweet potato bun:

  • 400g sweet potatoes, finely grated
  • 2 medium eggs
  • 50g wholemeal flour
  • 2 tsp dried thyme
  • Salt and pepper to season
  • Oil for frying

Kale crisps:

  • Kale, washed, chopped and stalks removed
  • 1 tbsp garlic salt
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 1 tbsp oil



  • Mix the ingredients for the sweet potato bun (apart from the oil) in a large mixing bowl and divide into 8 patties. Heat the oil in a non-stick frying pan, and fry the patties for 3 minutes each side or until browned.
  • Mix the beef burger ingredients (apart from the oil) in a mixing bowl, divide into 4 and shape into 4 large thin burgers. Add the oil to the non-stick frying pan and cook the beef burgers for 4-5 minutes each side, until cooked through.
  • Layer the spinach, avocado, beef burger and caramelised onion on a sweet potato patty, and top with a second sweet potato patty.
  • Meanwhile, mix the kale with all of the ingredients in a bowl, spread evenly on a baking tray and bake in a preheated oven 200°C/ 180°C fan / Gas 5 for around 3 minutes until crisp. Serve with the beef burger.