A healthy twist on the usual burger and fries. Grass fed burger from Butcher Box with raw red onion on a bed of mixed greens and spinach accompanied by sweet potato wedges roasted in avocado oil and everything bagel seasoning, plus caramelized onions cooked with mushrooms. We also whole roasted a garlic bulb so I threw that into the mix as well.
- 1 lb grass fed ground beef
- Sea salt
- Freshly ground black pepper
- Onion powder
- 2 yellow onions
- 1 container mushrooms
- 2 tsp + 1 tsp olive oil, divided
- 1 bulb garlic
- 4 sweet potatoes
- 2 tbsp avocado oil
- Everything bagel seasoning
Take the beef out of the fridge about an hour before cooking. Form into four patties and season to taste with salt, pepper and onion powder.
Slice the yellow onions, and wash the mushrooms. Place the onions in a pan with just a touch of oil over medium heat, reduce the heat to low once the onions turn translucent. You want to cook the onions low and slow to really let them caramelize. Add mushrooms to cook with the onions.
Cut the tail end of the garlic bulb (the ends with the point) to expose the garlic cloves. Place the cut bulb of garlic in a muffin tin in a silicone muffin liner. Coat with olive oil and cover with another silicone muffin liner. Alternatively, you can cover place another muffin tin on top. Roast at 400 for 40 minutes.
Turn on your grill.
Cut each sweet potato length-wise, then length-wise again, then length-wise again. You should have about 8 wedges per potato. Lay on a lined baking sheet, coat with avocado oil (I do about 1 tbsp per 16 wedges) and season with sea salt and everything bagel seasoning. Roast at 425 for about 25 minutes.
Cook burgers to desired temperature. In our house, we are a big fan of medium rare. You can serve your burgers on bread (the kids had theirs on sprouted grain English muffins) or on top of some mixed greens with red onion, as I did.