Paleo Portobello Burgers and Baked Sweet Potato Fries


Paleo Portobello Burgers and Baked Sweet Potato Fries

Around my house summertime is for grilling. Steaks, burgers, chicken, veggies, fruit… you name it, we grill it. Once you ditch the buns, Paleo and grilling provide endless possibilities! One of my family’s favorite summer meals is our own Paleo take on good old burgers and fries:

Portobello Burgers

2 lbs. lean grass-fed ground beef

2 Tablespoons organic tomato paste

1 teaspoon Sea Salt

1 teaspoon Chili Seasoning

1 teaspoon Onion Powder

6 to 8 (depending on size you want your burgers) Portobello mushrooms

1 medium red onion, sliced

1 large tomato, sliced

Green leaf lettuce

Heat your grill to medium-high. Combine ground beef, tomato paste, sea salt, chili seasoning, and onion powder and mix well. Form into 6 or 8 patties. Grill burgers, turning at least once, until desired doneness.

Wash and cut the stems from the Portobello mushrooms. Grill them for 5 or 6 minutes each side. Serve burgers open-faced on the grilled mushrooms and top with the red onion, tomato, and lettuce. (My kids aren’t fond of the mushrooms, so I just wrap their burgers in leaf lettuce.)

Baked Sweet Potato Fries

3 large sweet potatoes

2 Tablespoons Extra Virgin Olive Oil

1 teaspoon Sea Salt

½ teaspoon Black Pepper

Preheat your oven to 425 degrees. Slice the sweet potatoes lengthwise into thin, fry-shaped wedges. Coat the wedges in the olive oil and spread into a single layer on a baking sheet. Mix the sea salt and black pepper together and sprinkle on the sweet potatoes. Bake for 35 to 40 minutes, turning half-way through.

Enjoy!

This entry was posted in Healthy Eating, Healthy Families and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*