Burger with Asian flavors
40 min
Spicy little burgers packed with chili, fresh ginger, and coriander — served with a creamy yogurt dressing and apple slices. Way more interesting than your average burger night.
asianbeefspicy
Carrot and Sweet Potato Purée with Ground Beef
Colorful, mild purée that the whole family goes for. Top it with browned ground beef, radishes, and fresh chives and let everyone build their own bowl.
Instructions
- 1
Peel the sweet potato, carrots, and onion, then chop everything into chunks.
- 2
Heat the olive oil in a pot. Sauté the vegetables until they start to soften and turn golden. Stir in the ground cumin, then pour in the stock. Bring to a boil, lower the heat, and let it simmer for about 15–20 minutes until everything is completely tender.
- 3
Take the pot off the heat and use a stick blender to blitz it into a smooth, thick purée. Season with salt and ground pepper.
- 4
Fry the ground beef in the neutral oil over fairly high heat in two batches until nicely browned. Use a spatula or fork to break it into small pieces as it cooks.
- 5
Serve the purée piping hot, topped with the ground beef, thinly sliced radishes, chopped chives, and spring onion.
Per average serving
20
Calories
kcal
1.3
Protein
g
3.1
Carbs
g
0.4
Fat
g
0.4g
Fiber
1.7g
Sugar
687mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
20
Calories
kcal
1.3
Protein
g
3.1
Carbs
g
0.4
Fat
g
0.4g
Fiber
1.7g
Sugar
687mg
Sodium
Tips from the kitchen
- Chop the sweet potato, carrots, and onion into roughly the same size chunks so they finish cooking at the same time. The carrots are the slowest, so keep those pieces a bit smaller.
- Give the cumin a quick stir in the hot pot before the stock goes in. Ten or fifteen seconds wakes it up and you taste it through the whole purée.
- Brown the beef in two batches like the recipe says. Crowd it all in at once and it steams instead of browning, and you lose those crispy bits.
- The purée should be thick enough to hold a spoon mark. If it's looser than you want, set it back over low heat for a few minutes and let some liquid cook off.
- Slice the radishes thin, almost see-through. They add a peppery crunch against the soft purée, and thick slices just feel out of place here.
Ways to vary it
- Swap the ground beef for ground lamb or turkey if that's what you have. Lamb leans into the cumin nicely.
- A spoonful of plain yogurt or a squeeze of lime over the top is a good optional add if you like something fresh against the sweet potato.
- For a meat-free bowl, skip the beef and top with crisped chickpeas instead. Same warm spice, different crunch.
Storage & leftovers
The purée keeps 3 to 4 days in the fridge in a sealed container, and the browned beef stores separately just as long. It freezes well too, so freeze the purée flat in a bag for up to 3 months. Reheat gently on the stove with a splash of stock or water, since it thickens as it sits.
What to serve with it
A piece of crusty bread or warm flatbread is all you need to scoop it up. A simple green salad on the side rounds it out if you want more on the table.
UC
By Untrained ChefPublished 12 June 2026
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