Guacamole Burger in a Sweet Potato Noodle Bun
Serves 4
1.4 kg old sweet potato, peeled
¼ cup (60ml) olive oil
2 eggs, lightly whisked
400g Beef Mince
1 tbs taco seasoning
¼ cup finely chopped coriander
1 small avocado, stoned, peeled, coarsely chopped
1 small tomato, seeded, finely chopped
1 tbs lime juice
60g chopped kale
½ small red onion, thinly sliced
Method
1. Use a spiralizer, mandolin or knife to cut the sweet potato into noodles.
2. Heat 3 tsp of the oil in a large frying pan. Cook half the sweet potato, stirring, for 5-7 or until softened. Transfer to a medium bowl. Repeat with 3 tsp of remaining oil and the remaining sweet potato. Set aside for 15 ins to cool.
3. Add egg to sweet potato and season. Toss to combine. Divide among 8 greased 10cm ramekins or bowls. Cover with greased plastic wrap. Place a can or other ramekins on sweet potato to flatten and form a bun. Chill for 30 mins.
4. Meanwhile, combine mince, taco seasoning and two-thirds of coriander in a bow. Shape into four 10cm patties.
5. Mash avocado in a small bowl until smooth. Stir in tomato, lime juice and remaining coriander. Season.
6. Heat remaining oil in a large frying pan over high heat. Remove; sweet potato buns from ramekins. Cook, in batches, for 2-3 mins each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
7. Add patties to pan and cook for 2-3 mins each side or until cooked through.
8. Place half the sweet potato buns on plates. Top with kale, onion, patties, avocado mixture. Sandwich with remaining buns.
