Yield: 2 servings
INGREDIENTS:
Burgers
1 pound grass-fed ground beef
4 small slices of sharp cheddar goat cheese
sea salt and black pepper to taste
juice of 1 lemon, divided
Toppings
2 tablespoons bacon fat (or coconut oil, duck fat, etc)
1 sweet potato, peeled
Pinch of sage
2 cups baby spinach, washed
1 roma tomato
1 avocado, sliced
sea salt and pepper to taste
DIRECTIONS:
Toppings
You want to prepare these before cooking your burgers so you can dress your burgers when done and enjoy
- Preheat a cast iron skillet or pan over medium heat
- Using a spiral slicer or julienne peeler, make your peeled sweet potato into noodles
- Place your bacon fat in your pan and once melted add your sweet potatoes and your pinch of sage
- Saute for 8-10 minutes stirring often as to not burn your sweet potatoes until they are at the consistency you desire
- Remove from the heat and set aside
- Wash and slice your roma tomato
- Cut your avocado in half, remove the pit, peel the skin off and slice
- Wash your baby spinach and set aside
Burgers
- Preheat your grill on high heat
- Ensure your ground beef has been at room temperature for a minimum of 30 minutes
- Place your ground beef, salt and pepper, and half your lemon juice in a mixing bowl and combine everything with your hands
- Divide the meat in half and form two even-sized 3/4 inch patties ensuring you depress the center of your burgers with your thumb making a well
- Place your burgers on your preheated grill and cook covered for 5 minutes
- Flip your burgers and cook for another 5 minutes covered
- Open the lid and top with your goat cheese and leave your burgers until your cheese is melted and remove from the grill
Assembly
- Place 1 cup of spinach on each plate
- Top with a burger on each bed of spinach
- Add your avocado and then garnish each burger with your sauteed sweet potatoes and put your tomatoes on the side
- Use your remaining lemon juice and sprinkle over everything if you’d like
- Enjoy