sweet potato beef burger with salad 

Craving a burger but want to keep it healthy? No problem! This easy, wheat-free burger recipe is packed with flavor and a whopping 45g of protein per portion. Plus, we’re introducing two must-have products to elevate your everyday meals. Get ready for a tasty, nutritious twist on a classic favorite!

It's time for a hearty protein dish again. 

These tasty burgers keep you full for a long time with their 44.9g of protein per portion and taste super delicious. 

The dish has lots of advantages: blood sugar stays stable, the protein supports muscle building and body fat reduction , and the fiber and vitamins in the sweet potato and salad promote intestinal health and the immune system.

In addition, fresh kimchi bring good intestinal bacteria into your intestines.

New favorite spice from DM
The new scrambled egg spice is unfortunately only available for a short time So grab it. 

The scrambled egg spice mix can be used in any savory dish, it tastes so delicious with the additional herbs. 

In today's recipe it is in the salad dressing, on the sweet potatoes and as a coating on the burgers. 

Coastal Kimchi from Kohlosseum

The penultimate newsletter #216   was about the benefits of kimchi , sauerkraut and fermented vegetables .

A little reminder: These products must be unpasteurized (i.e. not heated) and fresh so that the good intestinal bacteria and vitamins survive.

That's why they're great on a salad. 

I recently discovered this product at Bio Company. It has no chili, but ginger and is my absolute favorite. The company Kohlosseum makes various herb products in northern Germany and processes everything in a very traditional way. The vegetables are grown organically in the region. Check out their website, I'm definitely a fan!

https://www.kohlosseum.de/

Your shopping list:

First, check what ingredients you already have at home. 

Bio Company

  • 1 sweet potato (about 200g)
  • 400g organic ground beef from the fresh counter (or 4 freshly made patties from the counter)
  • Salatmix
  • Cucumber
  • Tomato
  • Extra virgin olive oil
  • Apple cider vinegar
  • Sprout mix
  • Coastal Kimchi from Kohlosseum

     

DM

2 servings
Per serving: 568 kcal
Carbohydrate 26.1g / F 33g / P 44.9g
Preparation time: 15 minutes 
Baking time: 20-30 minutes

1 sweet potato (about 200g)
DM Scrambled Egg Seasoning 

Preheat oven to 180° C.

Cut into slices about 1 cm thick (lengthwise or crosswise, so that the slices are slightly larger in diameter than the beef patties).

Place on a baking tray lined with baking paper and sprinkle with the spices.

Bake in the oven for 20-30 minutes until golden brown.

Meanwhile, prepare the beef patties and salad:

100g Salatmix
½ cucumber
100g cherry or date tomatoes

Arrange the salad on two large plates, half on each plate.

Cut the cucumber and tomatoes into small cubes and add them on top.

4 tbsp of coastal kimchi (or other kimchi) sprout mix

Add to the salad – 2 tbsp per plate.

10ml extra virgin olive oil
1 tsp DM scrambled egg seasoning
10ml apple cider vinegar
1 tbsp Mustard
Dash of plant milk

Mix everything well in a cup and pour over the two salads.

400g organic ground beef

Shape the Patties

Divide the meat into four portions, shaping them first into firm balls, then pressing them into well-formed patties.

Prepare for Frying

Place the patties on a small saucer and roll the edges gently in a circular motion. If you like, add a dab of ghee for frying, but with a good non-stick pan, the patties’ natural fat should be enough.

Fry the Patties

Heat your pan over medium-high heat. Fry each patty for 60-90 seconds on each side to sear, then cook for an additional 3-5 minutes depending on how well-done you like your meat (you can even cook them medium if preferred). Season with salt flakes or regular salt and pepper.

Assemble the Burger

After frying, remove the sweet potato slices from the oven and place them on your plate. Lay the patties on top, and your delicious, high-protein burger is ready to enjoy!

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