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4th of July Grass-Fed Burgers with Organic Sweet Potato Rounds

October 10th, 2016

4th of July Grass-Fed Burgers with Organic Sweet Potato Rounds

4th of July Grass-Fed Burgers with Organic Sweet Potato Rounds






  • Burgers
  • 4 burger patties
  • 1 Tbsp extra virgin olive oil
  • 1 avocado
  • 2 cups basil packed
  • 2 cloves garlic
  • 1/4 tsp sea salt plus more for seasoning burgers
  • ground black pepper for seasoning burgers
  • juice from 1/2 lemon
  • romain lettuce leaves (optional)
  • Sweet Potato Rounds
  • 1 sweet onion sliced into thick rings
  • 2 sweet potatoes cut into thin rounds
  • 3 Tbsp extra virgin olive oil
  • 4 pineapple rings
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper


  1. Heat your grill.
  2. 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.
  3. 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.
  4. 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.
  5. While the sweet potatoes are cooking, season burger patties with pinches of salt and pepper. Set aside.
  6. In a food processor blend avocado, basil, garlic, salt, pepper, and lemon juice. Scoop into a bowl and set aside.
  7. Cook your burgers to desired doneness.
  8. 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!
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