Mexi-burgers with asparagus & sweet potato fries

Mexi-burgers with asparagus & sweet potato fries

Serves 6

For the sweet potato fries:
2-3 medium sweet potatoes
Coconut oil cooking spray
Salt and pepper to taste

For the mexi-burgers:
2 lbs ground beef
2-4oz cans diced chiles
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp chili powder
Half of 10 oz pkg sliced Mushrooms
1 Onion
1/2 of 14 oz jar roasted red peppers
2-3 Tbs coconut oil
1 tsp Chili powder
1 pinch Red pepper flakes
2 avocados
1/2 of 14 oz jar roasted bell peppers
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp salt
Juice of 1/2 of a lime

For the asparagus:
2 bunches asparagus
1-2 Tbs olive oil
Salt and pepper to taste

To make fries:
Preheat oven to 400 degrees
Julianne sweet potatoes to make fries (you can just chop into bite size pieces instead)
Spray with coconut oil cooking spray
Sprinkle with salt and pepper
Spread on a baking sheet in a single layer
Bake in 400 degree oven for 10-13 minutes then turn over and bake another 10-12 minutes until GBD (golden brown & delicious)

To make burgers and asparagus:
Put meat and chiles in a medium bowl
Mix 1 tsp each of paprika, salt, pepper and chili powder in a small bowl and sprinkle over meat
Mix meat, seasonings and chiles
Put into refrigerator
Chop onions
Heat a large skillet
Add onions to skillet to soften and caramelize by spreading out and leaving alone for a minute or two
Add 1 Tbs coconut oil to pan and begin to stir onions occasionally until soft and caramelized and when they are almost done turn the beat way down to keep warm until everything is ready
Heat another large skillet
Add 1-2 Tbs coconut oil
Add mushrooms in a single layer and leave alone for at least one full minute then toss and leave again for another full minutes to properly brown & repeat this process if you have more mushrooms transfering brown mushrooms to bowl to return to pan when you get to the next step
Add 1/2 jar of roasted bell peppers and mix well then stir occasionally until hot thru then turn heat down and keep warm
Take meat mixture and form into 6 patties and grill on the BBQ about 7 minutes a side
Drizzle asparagus with olive oil and sprinkle with salt and pepper then wrap in a double layer of foil and BBQ for about 4 minutes a side until soft

Take out food processor
Add avocados, 1/2 jar of roasted bell peppers, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper, 1/4 tsp salt and juice from 1/2 of a lime (or more if the sauce is too thick) then blend until smooth add more seasoning or juice to taste
Top burgers with caramelized onions, mushrooms, bell peppers and avocado-bell pepper sauce

Serve burgers with side of asparagus and sweet potatoes

Note: this is a knife and fork burger served without a bun and it is DELICIOUS! You must try it!!!! This was adapted from paleomg.

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