Big Mac style loaded sweet potato fries

Jacqueline Alwill

Brown Paper Nutrition

Don’t underestimate the tasty factor of these LOADED BURGER STYLE FRIES. My man said when he was a 20 somethin in the USA you’d rock up to In and Out Burger and ask for Animal Style and you’d be delivered this kind of meal and it was the *bomb*.

So, given Father’s Day is this weekend and Sven is my baby daddy here is my random but DEEEEELISH recipe dedication to him / you / all people of burger and loaded fries love of the world.

Grab it, make it, feast on it with the juicy burger aka Big Mac sauce.

BIG MAC STYLE LOADED SWEET POTATO FRIES 

Serves 4

Gluten free : Vegetarian

4 medium sweet potatoes, cut into 1cm sticks

4 tbsp (80ml) extra virgin olive oil

1 small brown onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2x 400g tins brown lentils or 500g beef mince

2 tbsp tomato paste

3 gherkins, diced

1 1/2 cups grated cheddar cheese

1/2 iceberg lettuce, finely sliced

Burger / Big Mac Sauce :

3 tbsp mayonnaise (I used Undivided Food Co for both mayo and tomato sauce)

3 tbsp tomato sauce / ketchup

dash tabasco or hot sauce

2 tsp Worcestershire sauce

1 tsp dijon mustard

1 tsp sweet paprika

 

Heat oven to 180C and line a large baking tray with greaseproof paper. Place sweet potatoes on the tray, toss with 2 tbsp extra virgin olive oil and spread evenly over the tray. Bake for 20-30 minutes or until crispy. Whilst the potatoes cook, whisk the ingredients together for the Burger Sauce in a small bowl and set aside. Add 2 tbsp olive oil to a large fry pan, followed by the onion and garlic and cook for 5-6 minutes until translucent. Add the lentils and paprika and cook, tossing throughout for 3-4 minutes, cover and set aside until the sweet potatoes are cooked. Once sweet potatoes are cooked, spread the lentils / mince over the top, then spread the cheddar cheese over. Place bake in the oven to bake for 5-8 minutes or until cheese is melted