1. Prepare sweet potatoes and get them in the oven
  2. (while sweet potatoes bake) Prepare salsa and blend
  3. Prepare burgers and start grilling!
  4. Grill corn and spring onions
  5. Place lettuce in bowl, add sweet potatoes, corn and spring onions to salad.
  6. Prepare dressing and add to salad.
  7. Place salsa on sliders.
Smokey mini burgers (sliders) with spicy nectarine salsa
Sliders are an American way of saying mini burgers. You can double these and make them regular sized burgers, they are just so much cuter this way! If you want to serve these with bread, I love using mini whole wheat pitas, but you can use whatever you wish. In the last minute or two of the burgers grilling, throw the bread on the grill too!
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Burgers (sliders)
Salsa
Directions:
Burgers (sliders)
  1. In a large bowl mix all ingredients together and form the meat into sliders with the palms of your hands and place on parchment paper
  2. Place grill pan on high heat and spray with olive oil. Wait one minute before placing burgers on grill.
  3. Grill for 3-4 minutes per side, depending on thickness of sliders
Salsa
  1. Mix all ingredients and serve on top.
Rate this recipe:
Votes: 1
Rating: 5
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Salad with sweet potato fries, toasted corn, grilled spring onions
This salad is so filling and can be a whole meal in itself. If you want it to be dinner by itself, feel free to add leftover noodles, chicken, cheese, fish, meat or tofu that you may have ‘lying around’.
Course: Salad
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Sweet potato fries
Grilled corn and spring onions
Red wine Vinaigrette
Directions:
Sweet potato fries
  1. Preheat oven to 425°F
  2. Place parchment paper on sheet pan. Place sliced sweet potatoes on sheet pan but try not to overlap.
  3. Add olive oil and spices and use hands to coat evenly. Place in oven and bake for 30-40 minutes or until golden on the outside and soft on inside
Grilled corn and spring onions - salad
  1. Place on hot grill pan, after burgers
  2. turn once or twice
  3. remove when still crunchy but charred, 3 minutes per side
  4. Slice corn off cob and slice spring onions into large pieces
  5. Place in bowl with lettuce and sweet potato fries
Red wine Vinaigrette
  1. place all ingredients in jar and shake well!
  2. TIP: If you still have food processor around after making salsa, don’t wash it! Place all ingredients in and blend.
Rate this recipe:
Votes: 1
Rating: 5
Rate this recipe!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Deconstructed burger salad:
  • Make some extra salad with dressing on the side.
  • Gather all leftover burgers that no one will want to eat the next day and cut or break them into small pieces and add them to the salad for protein.
  • Eat room temperature- pack with dressing on the side!

What else is for dinner this week?