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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! 















Loaded Burger
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  • 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


  • 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!




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