NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground beef (93% lean)

0.5 slice Sharp cheddar cheese

0.5 medium Russet potato

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 large Romaine lettuce leaves

1 slice Tomato

1 slice Red onion

PREPARATION

• 1

  Scrub the russet potato and cut into thin, uniform matchsticks or wedges.

• 2

  In a medium bowl, toss the potato strips with extra virgin olive oil, half of the sea salt, and the garlic powder until evenly coated.

• 3

  Arrange the potatoes in a single layer in an air fryer basket and cook at 400°F for 15-20 minutes, shaking halfway through, until golden and crispy.

• 4

  While the fries cook, form the lean ground beef into a single thick patty, being careful not to overwork the meat.

• 5

  Season both sides of the beef patty with the remaining sea salt and the black pepper.

• 6

  Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and sear the patty for 4-5 minutes on the first side.

• 7

  Flip the patty and immediately place the cheddar cheese slice on top; cover the pan with a lid for the final 3-4 minutes of cooking to melt the cheese.

• 8

  Wash and thoroughly dry the large romaine lettuce leaves to serve as a sturdy, fresh bun alternative.

• 9

  Place the cheeseburger patty inside the lettuce leaves and top with the fresh tomato and red onion slices.

• 10

  Serve the burger immediately alongside the hot, crispy air-fried potato wedges.