March has been a very busy month already. This is the month I plan to start working on my new gardening (I’ve never had a garden before!) and I also have a few indoor planting projects to get working on, include chilli and sweet pepper plants.
I’m also currently in the process of brewing my own chilli ginger beer and should have the finished product ready by next week’s post!
- 125g beef mince
- 125g pork mince
- 1 tsp paprika
- 2 sweet potatoes, peeled and but into batons
- 2 tsp vegetable oil
- 1 tbsp Nando’s Peri-Peri salt
- 2 burger buns
- 1 tsp dried coriander
- 1 red chilli, deseeded and finely chopped
- 8 cherry tomatoes halved
- 1 tsp finely chopped garlic
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- Juice of 1/4 lemon
Preheat the oven to 200C and also preheat your grill to a medium setting. In a bowl toss the sweet potato batons with 1 tsp of vegetable oil and Peri-Peri salt. Place on a baking tray and cook for 25 minutes, turning halfway through.
Combine the pork and beef mince in a bowl and mix in the paprika and some seasoning. Shape into two burgers and brush with the remained oil. Grill for 5 minutes on each side.
Combine all the salsa ingredients in a bowl and season. Spread the two bottom burger bun halves with mayonnaise and top with the burger, salsa and top half. Serve with the sweet potato fries.