Chipotle Burger with Wedges


Serves 1

  • 160g sweet potato
  • 1 tsp olive oil
  • Salt and pepper
  • 120g lean beef mince (5% fat)
  • 1 tsp chipotle paste
  • 1-2 thick slices red onion
  • ½ jarred roasted red pepper
  • 2 leaves baby gem lettuce
  • 1½ tbsp mayonnaise
  • Burger bun


Preheat the oven to 200ºC. Tip the sweet potato wedges into a roasting tray, drizzle over the oil and season with salt and pepper. Roast in the oven for 15-20 minutes.

Meanwhile combine the beef and chipotle paste in a large bowl and season with salt and pepper. Using wet hands shape the mixture into a thick patty slightly wider than the burger bun. If you want to make the burger in advance, lay it on a plate and cover with clingfilm at this stage then refrigerate until you're ready to cook.

Set a griddle pan over a high heat and fry the burger for 3-4 minutes on each side or until cooked to your liking. Transfer to a warm plate to rest.

Whilst the burger is resting, griddle the onion slice for a minute or so on each side until lightly charred.

Spread the cut sides of the buns with the mayonnaise, lay the burger on top then layer up the onion, red pepper and lettuce. Serve with sweet potato fries.

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