准备时间：20 分钟/ 烹饪时间：5-8 分钟/ 份量：8 Prep time: 20 mins Cooking time: 5-8 mins Serves: 8
材料/Ingredients• 500 克牛肉碎500g beef mince• 3/4 杯（180 克）红番薯，蒸熟并捣碎¾ cup (180g) sweet potato, steamed and mashed• 1/2 棕色洋葱，切碎½ brown onion, finely chopped• 2 个鷄蛋蛋黄2 egg yolks• 1汤匙第戎芥末1 tbs Dijon mustard• 1 汤匙酿造酱油或低钠酱油1 tbs tamari or low-sodium soy sauce• 少许海盐Pinch of sea salt• 胡椒粉适量Pepper, to taste• 2 汤匙橄榄油、椰子油或牛油果果油，用於煎炸2 tbs olive oil, coconut oil or avocado oil, for frying
肉饼做法/Instructions1. 在一个大碗里，用手将所有成份（橄榄油除外）混合在一起。In a large bowl, combine all ingredients (except olive oil), using your hands.2. 在煎锅中用中等热量(Medium Heat) 的火加热油。Heat oil in a frying pan on medium heat.3. 将牛肉混合成肉饼，分两批在煎锅中煎煮3-5分钟。Roll beef mix into patties and cook for 3-5 mins each side in frying pan in two batches. 4. 或者在烤箱中用180° C 火烘烤20 分钟，期间转动一次。Alternatively bake in the oven at 180°C for 20 mins, turning once.5. 煎熟、烘熟后肉饼要保持温暖。Keep warm.
汉堡做法/Instructions用无麸质汉堡面包, 配以自制番茄酱，烤大蒜牛油果酱，并且在甜菜根、生菜上面放上煎香过的肉饼，汉堡包就做好了。Serve immediately in Gluten-free Hamburger Buns (see page 51) with Homemade Tomato Sauce (see page 283), Roasted Garlic Guacamole (see page 191), beetroot and lettuce.
食用/Serving and storing leftovers请立即食用，在冰箱中可以存放3 天或冷冻最多4 个月。Store in the fridge for up to 3 days or freeze for up to 4 months.
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