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Grilled Sweet Potato Toast Loaded Burger


My air conditioning has been broken for three days. THREE days. Today they came to fix it, but no, they need another part and a three hour appointment to fix it. So, we’re cooking in here. Literally. It’s consistnely between 85-89 degrees in my house. I’ve been on a cooking strike. But I broke it for this beauty. Technically  I grilled it, all of it, so I still haven’t turned on my stove.

Pre-Brands Grass Fed Beef sent me some product to play around with, and a fried egg burger was on their wish list of recipes. Ya don’t have to twist my arm too hard 😉

I love the grilled sweet potato toast, a great way to jazz up a simple component. The charred radicchio, which is slightly bitter contrasts perfectly with the sweet potato. Add herbs, mayo and an fried egg to the heap and call me happy! 

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Loaded Burger
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Ingredients

  • 1lb PreBrands grass fed beef 85% lean
  • 2 garlic cloves
  • 5 leaves sage
  • 1 tsp pink Himalayan salt
  • 1 tsp black pepper
  • 1 head radicchio
  • 3 duck eggs
  • 2 medium sweet potato
  • 2 tbsp avocado oil
  • salt
  • 2 tbsp avocado oil mayonnaise (I use Primal Kitchen)
  • 1 tbsp Dijon mustard
  • 2 tbsp minced dill

Instructions

  • Slice your sweet potatoes vertically in to 1/4 inch thick, long sheets, like toast.
  • Soak in a bowl of water while you prep the rest of the meal.
  • Mince garlic cloves & sage.
  • Mix in a large bowl with beef, salt & pepper.
  • Shape 3 large beef patties. Coat with avocado oil. Set aside.
  • Slice radicchio in to 3 slices and separate 3-4 leaf bunches.
  • Coat in avocado oil and sprinkle with salt. Set aside.
  • Mix mayo, mustard and dill in a small bowl. Set aside.
  • Turn your grill on high.
  • Let it heat to 450F.
  • Drain sweet potato, pat dry, coat in avocado oil.
  • Place sweet potato slices on the grill, in the back where it's really hot.
  • Grill 2 minutes with the lid closed. Flip.
  • Repeat, then transfer to the top rack.
  • Place burgers on the grill. Close the lid. Grill 3 minutes. Flip. Repeat.
  • Move burgers to top rack.
  • Carefully arrange radicchio in the grill to char. Use tongs to carefully flip the leaves.
  • Once they have toasted edges, take off, set aside.
  • Heat a large cast iron skillet on the grill or in the side burner.
  • Heat avocado oil in the skillet.
  • Crack the eggs in to the skillet. Sprinkle with salt.
  • Cook until whites are solid and edges are crisp.
  • Use a knife or a mason jar ring to separate your eggs.
  • Using the ring makes perfect circles to top your burgers .
  • Arrange two to three slices of sweet potato on each plate. Place a burger patty on them, top with an bunch of charred radicchio, a dollop of dill aioli and lastly, a crispy egg!
  • You can use extra sweet potato as a top bun or take a fork and knife to this bad boy and dig in!
http://www.thecastawaykitchen.com/loadedburger/

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