Spicy beef burgers with a sweet potato pancake bun.

For the burgers:

• 500g/1 lb minced beef – or lamb.
• 1 hot chilli pepper, deseeded and chopped up exceeding small
• 1 – 2 cloves of garlic, smashed up to a paste
• Celtic sea salt and black pepper.

Makes about 4 burgers

1. Mix the meat very well with the chilli pepper, garlic, salt and pepper.
2. Shape into 4 burgers and stuff your thumb into the centre of each burger to help them to cook evenly.  Cooking time will depend upon how thick the burgers are.  Thinner is quicker.
3. Grill or fry the burgers until cooked right through.

To chilli or not.  Entirely up to you.  Some love their hotness, others not so much.  A minced up bit of sweet red pepper will do just as well if that taste is preferred.  If really pushed for time, then chilli powder could be added instead – or any spicy mix.

 

For the pancakes:

• 3 eggs, well beaten
• 3 tsp garam flour
• ½ tsp cinnamon
• a small knob of fresh ginger, grated.
• ¼ tsp celtic sea salt
• 250g/8 oz sweet potatoes or carrots, grated.
• Coconut oil for frying

1. Combine all the ingredients well.
2. Heat a frying pan and melt enough coconut oil to form a layer of oil about 3mm/ 1/8″ deep.  Have the heat medium.
3. Spoon the mixture into the frying pan, making cakes about 12cm/5″ in diameter and cook for 2 – 3 mins per side.
4. Keep them warm as they get cooked and when all is ready, combine the pancakes with the burgers, open the mouth very wide and nosh away.

Alternatively, you could use 2 big field mushrooms per burger as a low carb bun.  Oil the mushrooms then either fry, bake or grill to soften them and warm them up.  Then clap them around the burger.