YOUR SOLIN GENERATED RECIPE
Gluten-Free Beef Burger with Roasted Sweet Potatoes
Pan-seared lean beef patty nestled in crisp butter lettuce wraps and served with golden, oven-roasted sweet potato wedges for a satisfying crunch.
INGREDIENTS
7.5 oz Ground beef (93% lean)
0.5 medium Sweet potato
0 tsp Extra virgin olive oil
0.13 whole Avocado
2 large Butter lettuce leaves
0.25 medium Red onion
0.5 medium Tomato
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Scrub the sweet potato and cut into 1/2-inch thick wedges, then toss with olive oil and a pinch of the sea salt.
Spread the wedges on the baking sheet in a single layer and roast for 20-25 minutes until tender and golden.
In a mixing bowl, gently combine the ground beef with garlic powder, black pepper, and the remaining sea salt, then form into a thick patty.
Heat a cast-iron skillet over medium-high heat and sear the patty for 4-5 minutes per side until the internal temperature reaches 160°F.
Wash and dry the butter lettuce leaves to use as your bun, then slice the tomato, red onion, and avocado.
Layer the cooked beef patty inside the lettuce leaves and top with the fresh vegetables and avocado.
Serve the burger immediately alongside the hot roasted sweet potato wedges.