This year, to make life easier for me and the family, we have created a set menu for the week. I know that sounds a bit boring, and to be honest I resisted it because of the structure. But I am telling you, it have made such a huge difference to being on point with staying true and healthy rather than wondering what is for dinner and grabbing takeaway’s. Lets face it, even ‘healthy’ take aways are not that healthy!
Friday nights is BURGER night! We created burger night because it feels relaxed for a Friday night. It is so awesome because we know what is happening and the kids love it! They get to create their own burgers and will (with encouragement) try different veggies such as avocado, carrot, tomato, lettuce and pineapple (not a veggie but an essential burger ingredient if you ask me.
For me, I will either have the burger in between large fresh lettuce leaves, or like this with sweet potato as the ‘buns’. To be honest, it is way more delish like this. I love this type of meal because it is so simple but tastes, as well as looks, amazing. This is a fabulous idea for a weekend lunch, and it is the perfect crowd pleaser.
- 1–2 large sweet potatoes (16 slices required)
- 300 grams beef mince
- 1 handful of fresh coriander
- 1 clove garlic, crushed
- ½ small onion, diced Pinch of salt and pepper 1 avocado, sliced
- 2 tomatoes, sliced
- 4 cherry tomatoes, halved
- 3 lettuce leaves
- 1 tablespoon coconut oil
- Preheat the oven to 180 degrees celsius and line a baking tray with baking paper. Peel the sweet potato and slice rounds of approximately 4–5mm thick. Place rounds on baking tray and spray with olive oil and sprinkle with sea salt. Bake until golden brown and cooked through, which will take around 15–20 minutes.
- To make the mini beef burgers, place the mince in a large bowl with the crushed garlic, diced onion, fresh coriander and some salt and pepper to taste. With your hands or a fork, combine the ingredients, then press the meat mixture into 8 patties. Heat a large pan over a medium heat and grease with a teaspoon of coconut oil. Place the patties in the pan and cook until golden brown on each side.
- Slice the avocado and tomato and cut the lettuce to the right size. Assemble the sliders and hold together with skewers.
- MAKES 8