To be honest, I was surprised how tasty these were.
Because I am one HUGE burger lover! So don’t come to me with some imitation with fake meat and fake buns. Just NO!
So, as you can imagine, these happened quite by accident really. In the week I’m a bit more strict on my food choices – so I won’t actively go out for burgers unless it’s a social occasion. You could say this is how I achieve balance in my life. I like having control, and I’ve worked very hard to be fit and reasonably in shape. I’m not one of those people who became fit and in shape overnight. And still – I don’t look like a fitness model by any measure. But I’m sure many of you can relate: I work really hard, and my success does not happen by eating junk.
So basically, I try my best to eat very well during the week…and then relax a bit over the weekend. That’s my balance 😊 I do eat a lot though – or rather, often: every 3 hours or so, but usually small portions. Not to limit calories specifically, but my tummy is so much happier when it doesn’t have to digest huge quantities all the time.
My sweet potato pesto burgers came from a craving for the real thing, I’ll admit…
And due to my deep love for burgers – I was relatively surprised that these were quite lovely and satisfying! I think the caramelised sweet potato gave such a good dimension, and almost had more substance than a regular bun (possibly because it’s more solid and contains less air).
So now – these are on my top 5 of weeknight dinners 😊
My sweet potato pesto burgers are fabulous for more reasons than just being tasty:
- SUPER LOW IN CALORIES – under 200 calories per serving
- Low carb
- Easy as PIE to make
- Very quick to make
Sweet Potato Pesto Burgers Recipe
Full disclosure, I wanted to make burgers with pesto in them – I’ve made them this way before, and they really didn’t need much else besides seasoning. However, this time I went to the shops wanting to buy some pesto and just decided it was a complete rip off. Also, I happened to have a new basil plant from Woolies chilling on my balcony 😊 So I made my own! Not the typical kind, though, because I didn’t have pine nuts or the correct quantity of basil or parmesan cheese. But I made do. So I guess you can say I made more of a basil sauce than basil pesto.
I combined 1 cup of packed basil leaves (the entire yield from my little plant) with about 2 tbsp parmesan cheese, 1 tbsp minced garlic and 1/3 cup of olive oil in my nutribullet.
I combined 2 tbsp of the pesto with my extra lean mince in a bowl, then added some seasoning (I used chili and garlic seasoning, 1 tsp.
I made bigger patties and small slider-type patties with the mince mixture – just because I wanted to experiment with both sizes.
The sweet potato I cut into rounds about 1 cm thick. I had two types of sweet potato in my cupboard, and the nice deep orange kind was too small to make big “buns” – which is also why I decided to make slider-sized sweet potato burgers. Anyway, so I used the purple sweet potato for the large “buns”.
I cooked the sweet potato and the burger patties on the same baking tray. This makes the entire dish SO wonderful and easy 😊 All that’s left to do is season the sweet potato rounds, and drizzle with a TINY bit of olive oil.
Then place into the oven for 20 minutes at 180 degrees Celsius.
- Serves: 6
- Calories: 180
- Fat: 7g
- Carbohydrates: 12g
- Sugar: 2.4g
- Fiber: 3.2g
- Protein: 17.4g
- Cholesterol: 29.8mg
- 400g extra lean mince
- 2 tbsp basil pesto
- 1 tsp seasoning (I use chilli and garlic seasoning)
- 6 x 50g slices of sweet potato
- Sautéed mushrooms
- mashed avocado
- Preheat the oven to 180 degrees Celsius.
- In a large mixing bowl, combine mince, basil pesto and 1 tsp seasoning.
- Make 6 patties out of the mixture and place on a baking tray.
- Place sweet potato on the same baking tray.
- Season the sweet potato and drizzle with 1 tsp olive oil, and coat nicely.
- Place in the oven for 20 minutes.
- Remove, and place a little of the sautéed mushrooms on top of the sweet potato, followed by the patty, and lastly a tablespoon mashed avocado.
- Optionally, garnish with some chopped tomato or peppadews.