Healthy Bacon Burger with Sweet Potato Fries

We’re getting into a bit of a health-kick here at Mountier Kitchen but we don’t want to live by a diet of lettuce leaves and seeds!
So, adapting an idea we found from Slimming World we decided to create a ‘fake-away’ dish that is pretty easy to prepare.

Burger (serves 2)


  • 200g extra lean minced beef
  • 1/2 tbsp celery salt
  • 1/2 tbsp parsley – we used dried parsley for this but you can use fresh if you have it
  • 1/2 tbsp Worcestershire Sauce
  • 1 clove of garlic – crushed
  • 1/2 tbsp tomato purée
  • Ground black pepper – a good pinch
  • 1 rasher of lean bacon – all visible fat MUST be cut off
  • 1 tomato – thinly sliced (have as much as you want)
  • Wholewheat burger bun
  • Fry Light (or similar low fat cooking spray)
  • 2 tbsp low fat mayonnaise (this is optional)
  • Gem lettuce leaves
  • Red onion – cut into rings


Place the celery salt, parsley, Worcestershire Sauce, tomato purée and garlic in a bowl and mix together then add the minced beef and mix thoroughly making sure all the flavours are combined.  Add in the ground black pepper (remember, don’t add any salt as the celery salt has already taken care of this!)

Divide the mixture into 4 equal pieces and roll each one into a ball. You should get a size similar to a golf ball.  Flatten the balls into thin burger shapes and chill in the fridge for 30 minutes.

When ready to cook heat up a frying pan and turn on the grill.
Spray a few squirts of Fry Light (or similar cooking spray) into the frying pan and lay the burgers into the pan.  The burgers will take around 5-6 minutes to cook on a medium to high heat. Turn occasionally.
At the same time, place the bacon under the grill under a high-heat and cook until ready – cook to your taste.

To serve, simply layer up the remaining ingredients as you wish (we opted for lettuce then onion followed by a burger then a tomato slice – and repeat!)

Sweet Potato Fries


  • 200g sweet potato
  • 1tbsp Cajun seasoning
  • Fry Light (or similar low fat spray)


Heat the oven to 170 and place a tray in the oven.

Peel the sweet potato and cut into suitable size pieces, roughly 1cm in thickness

Take the hot tray out of the oven and spray a few squirts of the low fat spray. Place the sweet potato ‘fries’ on the tray, spread evenly.
Give them all another couple of squirts of the spray and sprinkle the Cajun seasoning over the top.
Place the tray back in the oven and cook for 30 minutes, turning the fries occasionally.

Tangy Relish


  • Sweetcorn (frozen or canned)
  • 1 tomato – cut into chunks
  • 1/2 roasted red pepper (ours came from a jar)
  • 1 tbsp tomato purée
  • dash of Worcestershire Sauce


Place all ingredients into a saucepan and cook for approx 5 minutes or until the tomato has just started to soften.  Leave to cool and serve