Classic beef burger with chilli chips
- Total Time
This juicy burger and chilli spiced butternut squash chips make a tasty combo
Butternut Squash1 whole, medium, peeled and deseeded
Morrisons Garlic Granules5 g
Cayenne Pepper1 teaspoons, level
Chilli flakes½ teaspoons, level
Calorie controlled cooking spray10 spray(s)
Onion(s)½ medium, finely chopped
Extra lean beef mince (5% fat), raw500 g
Egg, whole, raw1 medium, raw, lightly beaten
Calorie controlled cooking spray4 spray(s)
Lettuce4 leaf/leaves, small
Red onion(s)1 small, sliced
Pickled Gherkins, drained1 medium, sliced
Tomato1 large, sliced
Burger Bun(s)4 medium
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the butternut squash into chunky chips and put in a large roasting tin. Mix together the garlic granules, cayenne pepper and chilli flakes, then sprinkle over the chips and toss to coat. Spray with cooking spray and and toss again. Bake for 35-40 minutes, or until golden and tender, then serve.
- Meanwhile, in a small bowl, mix onion, mince and egg until combined. Shape the mixture into 4 patties about 2cm thick.
- Mist a griddle pan or frying pan with calorie controlled cooking spray and put over a medium heat. Cook the burgers for 15 minutes, turning occasionally, until cooked through.
- Serve each burger in a bun with lettuce, red onion, gherkins and tomatoes, with the butternut squash chips on the side.