Naked burger recipe

Ingredients

For the pickle

• 1 small cucumber, sliced very finely or using a mandolin
• 2 tbsp white wine vinegar
• 1 tsp sugar

For the salad

• 1 x 200g pack grated carrot or 2 whole carrots, grated
• 1 beetroot, raw, peeled and grated
• 2 tbsp sesame seeds
• 1 clove garlic, crushed
• 1 handful of coriander and dill, roughly chopped
• 4 tbsp olive oil
• juice of 1 lemon

For the burger

• 1 large sweet potato, cut into rounds
• a drizzle of olive oil
• 4 slices Cheddar cheese
• 1 large avocado, sliced, to serve
• frilly lettuce, to serve
• 4 Tesco Finest ultimate brisket & chuck burgers

Method

1. Preheat the grill to its highest setting or light the barbecue.
2. Mix the cucumber vinegar and sugar together and set aside to pickle.
3. Meanwhile, mix together the salad ingredients and toss well and leave to one side to marinate, while you prepare the rest of the dish.
4. Rub the sweet potato rounds with a little olive oil, and barbecue or place on a baking tray and grill for 10-12 mins each side until cooked through and slightly charred.
5. Cook the burgers according to the pack instructions, placing a piece of cheese on top of the burger the last 2 mins of cooking.
6. To serve, place a sweet potato round on plate and top with frilly lettuce, a burger, sliced avocado and the pickled cucumber. Serve with salad on the side.