Cooking time: 20-25 mins

Hot Jamacian Fire Burger

Hot Jamacian Fire Burger

Serves: 4


  • 4 white baps
  • 1 large sweet potato, cut into thick slices
  • 8 slices of cooked beetroot
  • 1.5 cloves of garlic, crushed
  • 2 red bell peppers
  • 4 large slices cheddar cheese (1 per burger)
  • 1 handful baby spinach
  • Hellmann's Fruity Habanero Sauce
  • Hellmann's Mayonnaise
  • 500ml rapeseed oil
  • 200g tempura batter


  1. Par cook sweet potato slices until just starting to soften
  2. Half red peppers and remove all seeds. Roast in oven on medium heat until soft and slightly charred on the edges, set aside.
  3. In a bowl, mix rapeseed oil, crushed garlic, a pinch of salt and a grind of pepper
  4. Lay sweet potato slices flat onto baking tray and cover with oil mixture ensuring both sides are covered. Cook in the oven on 180 degrees for 8 mins until soft, but still a little firm
  5. As they cook, lightly toast your buns under
  6. the grill
  7. Add a generous serving of Hellmann's Hellmann's Mayonnaise to the base of the burger bun add a handful of baby spinach and 2 slices of cooked beetroot then add the roasted pepper.
  8. Once the sweet potato slices are cooked to your liking coat them in flour and them dip them in a light tempura batter and cook for 2mins in 500ml of hot rapeseed oil.
  9. Place 1 large slice cheddar to the burger and place under the grill till melted. Once the sweet potato is cooked place on top of the cheese, add a generous serving of Hellmann's Fruity Habanero sauce and the top half of the toasted bun and enjoy!

Recipe courtesy of Lucky Chip for Hellmann's, created as a part of the Grilltopia campaign in celebration of their new range of premium BBQ and Hot & Spicy sauces. For more information, visit

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