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Beef burger with balsamic caramelised onions and sweet potato fries

Beef burger with balsamic caramelised onions and sweet potato fries

Total Time
30 min
10 min
20 min
Top these beef burgers with tender caramelised onions and sweet potato fries for a low-fat spin on the classic burger and fries


Orange sweet potato (kumara)

470 g

Brown onion

2 medium, thinly sliced

Balsamic vinegar

1 tbs

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Horseradish cream

2 tsp

Extra lean beef mince, raw

400 g

Olive oil

1 tsp

Wholemeal bread roll

2 medium, halved, toasted

Lebanese cucumber

1 medium, cut into ribbons

Mixed salad leaves


Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Cut sweet potato into 1.5cm chips. Line a baking tray with baking paper. Arrange chips in a single layer on tray. Lightly spray with oil. Toss to combine. Rearrange chips in a single layer. Bake 15 minutes or until tender and golden.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Drizzle with balsamic vinegar and cook, stirring for a further 5 minutes or until caramelised.
  3. Combine the yoghurt and horseradish cream in a small bowl. Season with salt and pepper.
  4. Place mince in a medium bowl and season with salt and pepper. Divide mince into four portions and shape into patties. Heat oil in a frying pan over high heat. Cook patties for 2-3 minutes each side or until browned and cooked through.
  5. Place half a bread roll on each plate. Top with cucumber, mixed leaves, 1 beef patty, caramelised onion and a spoonful of horseradish yoghurt. Serve with the fries and remaining horseradish yoghurt on the side.


SERVING SUGGESTION: Serve with extra salad made of mixed salad leaves, halved grape tomatoes , drizzled with balsamic vinegar.