Kofta Burger with Sumac Sweet Potato Fries and Yoghurt Sauce

Preheat oven to 200°C. Cut sweet potato into batons. Peel red onion and cut in half. Finely slice one half of the onion, grate the other half for the patties. Peel and finely chop garlic. Pick flatleaf parsley and roughly chop (discard stems).

Tip! Grating the onion will give the most flavour to the patties but you can finely dice it if you prefer.

Line a baking tray with paper and place sweet potatoes on tray. Toss the sweet potatoes with a third the kofta spice with sumac, salt, pepper and olive oil. Roast in hot oven for about 20 minutes or until tender when pierced with a fork and golden.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine beef and lamb mince, grated onion, half of the garlic, half the remaining kofta spice with sumac and half of the parsley with a big pinch of salt and pepper. Mix well to combine. Form into patties. Heat a frying pan over high heat and cook the patties for 3-4 minutes each side or until cooked to your liking. Set aside to rest for 2 minutes.

Tip! Cooking your patties to medium or medium-well done will give maximum juiciness, so does giving them a few minutes to rest.

Combine Greek yoghurt, the remaining kofta spice with sumac, the remaining garlic and parsley in a small bowl and season to taste.

Slice hamburger buns in half, layer with mixed lettuce, patty, and sliced red onion (to taste). Spread yoghurt sauce on the lid of the bun and place on top. Divide sweet potato fries amongst servings and enjoy!

Preheat oven to 200°C. Cut sweet potato into batons. Peel red onion and cut in half. Finely slice one half of the onion, grate the other half for the patties. Peel and finely chop garlic. Pick flatleaf parsley and roughly chop (discard stems).

Tip! Grating the onion will give the most flavour to the patties but you can finely dice it if you prefer.

Line a baking tray with paper and place sweet potatoes on tray. Toss the sweet potatoes with a third the kofta spice with sumac, salt, pepper and olive oil. Roast in hot oven for about 20 minutes or until tender when pierced with a fork and golden.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine beef and lamb mince, grated onion, half of the garlic, half the remaining kofta spice with sumac and half of the parsley with a big pinch of salt and pepper. Mix well to combine. Form into patties. Heat a frying pan over high heat and cook the patties for 3-4 minutes each side or until cooked to your liking. Set aside to rest for 2 minutes.

Tip! Cooking your patties to medium or medium-well done will give maximum juiciness, so does giving them a few minutes to rest.

Combine Greek yoghurt, the remaining kofta spice with sumac, the remaining garlic and parsley in a small bowl and season to taste.

Slice hamburger buns in half, layer with mixed lettuce, patty, and sliced red onion (to taste). Spread yoghurt sauce on the lid of the bun and place on top. Divide sweet potato fries amongst servings and enjoy!