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Root Vegetable Oven Chips and Sliders

Prep Time:

10 minutes

Cook Time:

25 minutes




  • 500g potatoes, peeled and cut into chips
  • 4 carrots, peeled and cut into chips
  • 4 parsnips, peeled and cut into chips
  • 1 small turnip or celeriac, peeled and cut into chips
  • 100ml rapeseed oil
  • Sea salt and freshly milled black pepper

For the sliders

  • 500g lean minced steak
  • 1/2 small onion, peeled and very finely chopped
  • 1 garlic clove, crushed
  • A pinch of chilli flakes
  • 1 tablespoon chopped parsley
  • 1 egg
  • Sea salt and freshly milled black pepper

To serve

  • 8 mini bread rolls, cut in half
  • 4 tablespoons sriracha mayonnaise
  • 1 crisp lettuce, shredded
  • 2 tomatoes, sliced
  • 2 slices of cheddar cheese, cut into squares


  1. Preheat an oven to 200oC / (Fan 180oC) / Gas mark 6
  2. Arrange the vegetable chips onto a large baking tray, brush with oil, sea-son and cook in a hot oven for 20 - 25 minutes until crisp.
  3. Mix steak mince, onion, garlic, chilli flakes, parsley, egg, salt and pepper in a large bowl. Divide the mixture into 8, roll into equal-sized balls, and flatten into mini burgers.
  4. Heat a grill to moderate and cook the patties for 2 - 3 minutes on both sides. Remove to a plate and keep warm.
  5. Toast the rolls and spread the base with sriracha mayonnaise.
  6. Top with salad leaves, tomato, mini burgers and cheese.
  7. Serve with root vegetable chips and remaining sriracha mayonnaise.
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