The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Burger-loaded fries with ketchup & miso mustard
This ‘burger and chips with a twist’ totally rocks (just without the roll)! Crispy chips are smothered in a deeply delicious and seriously saucy deconstructed beef burger, then crowned with dill pickles, crisp lettuce and a spiced home-made ketchup, plus a miso-mustard drizzle.
SWK: Source of fibre
SWK: High protein
Plants 4
fake away
Serving size
Ingredients
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 0.5 tsp ground cinnamon (use half)
- 600g potatoes
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 250g beef mince (5% fat or less)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh dill
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 little gem lettuce
- 200g passata (tomatoes, salt, citric acid)
- 1 onion
Nutritional Information
Calories: 552
Protein: 39g
Carbs: 78g
Fat: 7.0g
Ingredients
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh dill
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 little gem lettuce
- 1 x 1200g potatoes (large white)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- ½ tsp ground cinnamon
- 2 onion
- 500g beef mince (5% fat or less)
Nutritional Information
Calories: 551
Protein: 39g
Carbs: 78g
Fat: 7.0g
Burger-loaded fries with ketchup & miso mustard
This ‘burger and chips with a twist’ totally rocks (just without the roll)! Crispy chips are smothered in a deeply delicious and seriously saucy deconstructed beef burger, then crowned with dill pickles, crisp lettuce and a spiced home-made ketchup, plus a miso-mustard drizzle.
Cook time:
40 mins
Cuisine:
American
Food group:
Beef
Allergens: Soya, Milk, Mustard, Sulphites
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x small saucepan
- 1x large frying pan
- 1x small bowl
Start the fries
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Cut the potatoes into thin fries. Put them on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Make the ketchup
- Meanwhile, squeeze the passata and half the miso into a small saucepan. Sprinkle in half the cinnamon (the whole sachet for 4 portions) and put the pan over a medium heat.
- Simmer for 12-15 mins, stirring regularly, until the sauce has a thick ketchup consistency.
Sizzle the mince
- At the same time, peel and thinly slice the onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and mince for 11-14 mins, stirring occasionally but without breaking up the beef too much, until the mince is cooked.
Sort your toppings
- While the mince is cooking, mix together the remaining miso, the yogurt and mustard in a small bowl.
- Roughly chop the dill and gherkins and combine.
Plate up
- Trim and slice the lettuces, then take the mince off the heat and stir in the lettuce.
- Divide the fries and spoon over the burger mix. Dollop the ketchup and miso mustard on top and scatter with the dill gherkins to serve.