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Potato Jacket mini burgers

Yields6 ServingsPrep Time20 mins

These mini burgers will impress even the harshest of critics. Made with the help of Olivado oils, these tasty morsels won't last long!

Potato Jacket Mini Burgers



600g / 1.3lbs lean beef mince
1 egg, lightly beaten
1 clove garlic, crushed
1 medium onion, grated or finely chopped
¾ cup red kidney beans, rinsed and drained
2 tablespoons tomato paste
½ cup fresh oregano, chopped (or 3 teaspoons dried)
2 teaspoons mild smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
½ cup Parmesan, grated
Avocado oil with garlic (to cook the patties)

Avocado Cream:

1 avocado, mashed
½ cup sour cream
Juice and zest of 1 lime

To serve:

8-12 medium sized potatoes, choose round, even-sized
Handful of baby cress
Sliced tomatoes
8-12 small bamboo skewers


  1. Preheat your oven to 180°c / 355°F and bake the potatoes.
  2. While they’re baking, assemble the patties and avocado cream for the filling.


  1. Place all the patty ingredients in a bowl, season and combine. Shape into small patties. Cover and refrigerate for 15 minutes.
  2. Preheat a frying pan to a medium heat.
  3. Drizzle a little Avocado oil with garlic into a pan and cook the patties over a low heat until cooked through, turning once to brown both sides evenly.

Avocado cream:

Combine all the ingredients and season as required. You can add more lime juice to taste.

To assemble:

Cut the warm cooked potato in half lengthwise – like you’re creating a slider but a potato version. Hollow out the potato slightly so you can stack in your ingredients. Spoon in avocado cream on one half of the spud and place a slice of tomato followed by a patty and a few baby cress leaves. Spread a little more avocado cream on the top half and join the two halves of the potato together. Press down gently and poke in a skewer to secure it. Serve immediately.

Nutrition Facts

Servings 0

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