Love burgers but don’t want to eat a bready bun? Try these gorgeous little numbers – the potato replaces the bread. Perfect for the gluten free foodie in your life.
Ingredients:
Patties
600g lean beef mince
1 egg, lightly beaten
1 clove garlic, crushed
1 medium onion, grated or finely chopped
¾ cup red kidney beans, rinsed and drained
2 tablespoons tomato paste
½ cup fresh oregano, chopped (or 3 teaspoons dried)
2 teaspoons mild smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ cup parmesan, grated
Olive oil with garlic (we love Olivado)
Avocado Cream
1 avocado, mashed
½ cup sour cream
Juice and zest of 1 lime
To serve
8-12 medium sized potatoes, choose round, even-sized (we love Wilcox Vivaldi Gold)
Handful of baby cress (we love Superb Herb Micro-greens)
Sliced tomatoes
8-12 small bamboo skewers
Method
1. Preheat your oven to 180 and bake the potatoes. While they’re baking, assemble the patties and avocado cream for the filling.
2. Place all the patty ingredients in a bowl, season and combine. Shape into small patties. Cover and refrigerate for 15 minutes. Preheat a frying pan to a medium heat. Drizzle a little Olivado oil into a pan and cook the patties over a low heat until cooked through, turning once to brown both sides evenly.
3. Combine the avocado, sour cream and lime and season as required. You can add more lime juice to taste.
To assemble
Cut the warm cooked potato in half lengthwise – like you’re creating a slider but a potato version. Hollow out the potato slightly so you can stack in your ingredients. Spoon in avocado cream on one half of the spud and place a slice of tomato followed by a patty and a few baby cress leaves. Spread a little more avocado cream on the top half and join the two halves of the potato together. Press down gently and poke in a skewer to secure it. Serve immediately.
With the scooped out potato, fry up and enjoy with a poached egg for brekkie the next day!
