Potato cheeseburgers

Potato cheeseburgers

1 hour 20 mins



  • 4 medium (150g each) Vivaldi potatoes
  • 250g lean beef mince
  • 2 teaspoons dried mixed herbs
  • 1 tablespoon tomato sauce
  • 2 teaspoons vegetable oil
  • 4 butter lettuce leaves
  • 1 medium tomato, thinly sliced
  • 4 slices low-fat tasty cheese, halved diagonally
  • 1 tablespoon tomato relish


  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Scrub potatoes with a brush under cold running water. Pat dry with paper towel.

  • Step 2

    Using a fork, pierce potatoes 6 times. Wrap in foil and place on a baking tray. Bake for 40 to 50 minutes or until tender when a skewer is inserted into the centre.

  • Step 3

    Meanwhile, place mince, herbs and tomato sauce in a bowl. Season with salt and pepper. Mix well. Shape mixture into 4 balls. Flatten each ball into a patty between the palms of your hands.

  • Step 4

    Heat oil in a large non-stick frying pan over medium heat. Cook patties for 3 to 4 minutes on each side or until cooked through. Transfer to a large plate.

  • Step 5

    Carefully unwrap potatoes and discard foil (see note). Halve each horizontally. Top potato bases with lettuce, tomato, patties, cheese and relish. Sandwich with potato tops and skewer with toothpicks. Serve

    Serving size: 4
    Recipe courtesy of taste.com.au

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