Friday, February 24, 2012

'Bunless' Burgers with Sweet Potato Fries

Ever just crave a burger and fries?

Don't think that just because you are gluten-free, paleo or simply wanting to eat healthy that you can't a burger and some fries.


I won't get to deep into the paleo/primal potato debate in this post but to make a long story short, potatoes don't require much if any processing and can be eaten in their natural state. That being said, they are still higher in carbohydrates with the sweet potato leading in the health department due to their abundance of of beta carotene (which is a great source of antioxidants and converts to Vitamin A in the body), they also have a lower glycemic index. So are they paleo? Most will tell you that white potatoes are not and to be conservative with the remaining root vegetables- not making them a primary part of your diet but that they are acceptable.

Anyway, as you can tell- I think sweet potatoes are just fine and can (and should) be eaten every so often.

Now, on with the cooking.

'Bunless' Burgers with Sweet Potato Fries:

Burgers:

2 lbs grass-fed lean ground beef
Dash of ground pepper
Dash of garlic sea salt
Dash of paprika
1 tbls hot sauce (of your choice)
1/4 cup of water (can use beer if you don't have a gluten sensitivity - or find a gluten-free beer)

Method for burgers:

Combine meat, seasoning and water in a large bowl and mix thoroughly. Make the patties and place in the fridge for about 40 min so that they become firm. When you are ready to cook them- cook them using the method of your choice. We did stovetop but if I had a grill, I'd be using that :) Cook to your liking.



Makes ~ 5 patties.

Sweet Potato Fries:

3 sweet potatoes sliced into fries
1 tbls curry powder
1/2 tsp garlic salt
~ 2bls extra virgin olive oil

Method:

Bake at 375 for about 40 minutes on a baking sheet sans the seasoning and oil. After baking, toss around in the olive oil, curry powder and salt. Spread out back onto the baking sheet and broil on low for about 6-9 minutes (we did high for a few minutes too and ended burning a few pieces so keep on low!)

Sides & toppings: 

Sautéed mushrooms and onions: 
1/2 yellow onion thinly sliced 
~ 3 cups chopped baby portabella mushrooms
Dash of ground pepper
Dash of garlic sea salt
~ 3 tbls extra virgin olive oil 
~ 2 tbl water
1/8 tsp truffle oil 
Method: 

In a large skillet, combine everything together except for the truffle oil and saute until the juices start to excrete and the mushrooms and onions become soft. Truffle oil is very potent and should be used sparingly but it has a delicious flavor. Drizzle the truffle oil overtop and mix in just before you serve. 

We also had romaine, sliced tomatoes and avocado topped with a sunflower oil and garlic based aioli and horseradish mustard (no additives!). Yum!




Enjoy ;) 

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