Ingredients
For the Sweet Potato Fries:
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1 ½ pounds garnet sweet potato
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2 tablespoons avocado oil
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1 teaspoon kosher salt
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½ teaspoon black pepperÂ
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½ teaspoon paprika
For the Hamburgers:
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1 ½ pounds ground beef, 80 percent lean
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1 teaspoon kosher salt
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½ teaspoon black pepper
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2 tablespoons avocado oil
To Assemble:
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4 cups chopped romaine lettuce (about 1 head)
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1 cup thinly sliced red onion (about ½ medium onion)
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1 large tomato, sliced
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1 avocado, slicedÂ
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1 cup sliced hamburger pickles
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SideDish Chipotle Ranch
Method
Make the Sweet Potato Fries:
Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Cut the sweet potatoes into sticks ¼ to ½ inch wide and 3 inches long, and toss them with the oil. Add the salt, pepper, and paprika and toss once more.
Spread out into a single layer on the prepared baking sheet. Transfer to the oven and bake until golden brown on the bottom, 15 to 20 minutes. Gently toss and continue to cook until the other side is browned, 5 to 10 more minutes.
Make the Hamburgers:
Using your hands, form the ground beef into 4 even patties, trying not to overwork the meat. Season the patties on both sides generously with salt and pepper.
Heat the oil in a cast-iron skillet over medium-high heat, or brush the oil over grates of a grill over medium-high heat. Cook the burgers for about 4 minutes per side for medium or until you’ve reached your desired doneness.
Assemble the Bowls:
Divide the lettuce, onion, tomato, avocado, pickles, and sweet potato fries between 4 bowls. Top each salad with a hamburger patty and drizzle with your desired amount of SideDish Chipotle Ranch.
Recipe Note
These are, of course, delicious with cheese if you prefer a cheeseburger instead!
