Pork & apricot burgers
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Burger and chips with a difference! And quicker than a takeaway, too.
Ingredients
Sweet potato, raw
300 g, cut into wedges
Calorie controlled cooking spray
4 spray(s)
Extra lean pork mince (5% fat), raw
125 g
Ready to eat apricots (semi-dried)
35 g, chopped finely
Thyme, Fresh
2 teaspoon(s)
Pine nuts
15 g
Wholemeal bread roll
2 medium, toasted lightly
0% fat natural Greek yogurt
1 tablespoon(s)
Salad leaves
2 portion(s)
Tomato
1 large, sliced
Instructions
1
Preheat the oven to Gas Mark 6, 200ºC, fan oven 180ºC. Lay the sweet potato wedges on a large baking tray lined with non-stick baking parchment. Mist with the cooking spray, sprinkle with sea salt and roast for 30 minutes, turning once, until soft and golden.
2
Meanwhile, put the mince in a large bowl and combine with the apricots, thyme and pine nuts. Season well, then shape into 2 patties. Mist a non-stick frying or griddle pan with cooking spray and heat until hot. Cook the burgers for 8–10 minutes, turning once, until cooked through and golden.
3
Place a burger in each of the soft rolls along with a dollop of yogurt, some salad leaves and tomato slices. Serve with the sweet potato chips on the side.
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