Happy Independence Day!
Enjoy your holiday weekend with these gourmet burgers and tasty sweet potatoes. Get things started with the sweet potatoes and then begin prepping the ingredients for the burgers while the potatoes are cooking and you’re enjoying friends and family by the grill.
4th of July Grass-Fed Burgers with Organic Sweet Potato Rounds
Course:
Protocol:
Servings
4
Ingredients
Burgers
- 4 burger patties
- 1 Tbsp 14.79 ml extra virgin olive oil
- 1 avocado
- 2 cups 480.00 ml basil packed
- 2 cloves garlic
- 1/4 tsp 1.23 ml sea salt plus more for seasoning burgers
- ground black pepper for seasoning burgers
- lemon juice from 1/2 lemon
- romaine lettuce (optional)
Sweet Potato Rounds
- 1 sweet onion sliced into thick rings
- 2 sweet potato cut into thin rounds
- 3 Tbsp 44.36 ml extra virgin olive oil
- 9 lbs 4086.00 g pineapple about 4 pineapples, cut into thick rings
- 1 Tbsp 14.79 ml thyme
- 1 Tbsp 14.79 ml rosemary
- 1/4 tsp 1.23 ml sea salt
- 1/4 tsp 1.23 ml ground black pepper
Instructions
- Heat your grill.
- Cover the sweet potato rounds and onions with olive oil and season with thyme, rosemary, sea salt, and black pepper. Mix to coat each round.
- Place seasoned sweet potatoes in a stainless steel grilling basket and let cook for about 1 hour until soft. Mix potatoes occasionally to heat evenly.
- About 30 minutes into cooking sweet potatoes, begin grilling the pineapple and onions. After about 15 minutes remove from the grill, cover, and set aside covered.
- While the sweet potatoes are cooking, season burger patties with pinches of salt and pepper. Set aside.
- In a food processor blend avocado, basil, garlic, salt, pepper, and lemon juice. Scoop into a bowl and set aside.
- Cook your burgers to desired doneness.
- Top burgers with avocado basil sauce, grilled pineapple and grilled onions. Option to wrap in a Romaine lettuce leaf or eat with a fork. Enjoy with sweet potato rounds!
