Portabella Mushroom Burger & Rosemary Sweet Potato Fries
Craving junk food but don't want all the calories? Try these portobello mushroom bun burgers that will leave you feeling like a majestic unicorn!
Servings: 2 people
- 2 patties ground beef grass fed
- 2 slices bacon applegate
- 2 tbsp coconut aminos
- 1 tsp cracked pepper
- 1 tsp garlic powder
Rosemary Sweet Potato Fries
- 1 medium sweet potatos thinly sliced
- 1 tbsp rosemary dried
- 1 tbsp cracked pepper
- 1 tsp Garlic salt
- 2 tbsp olive oil
- 2 portobello mushrooms cleaned
- 1 tsp olive oil
Sweet Potato Fries
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, cover a baking sheet with parchment paper.
Clean your sweet potatoes and slice into 1/4" fries
Add all your spices to a large mixing bowl and throw in your sweet potato fried and cover with olive oil.
Mix together until all fries are covered with the oil and spices. Start lining your baking sheet with the fries, leave a little space between each.
Bake on 400 degrees, turning them as needed for 30 mins. You can cook longer if you like yours more crispy. This is based on your preference.
Heat skillet on medium/high heat.
Pat out burger patties and cover with spices and coconut aminos (make sure each side is evenly covered). Also get your bacon ready, you are going to throw it in with your burgers. (or you can cook in oven or microwave, your choice).
Cook patties 4 minutes on each side (or until desired degree of doneness).
Lay mushroom buns facing up and start dressing the bottom bun with approved mayo, red onions, tomatoes, pickles, and butter lettuce
Add your grass fed patties along with your bacon and place the other mushroom bun on top.
Serve with your sweet potato fries along with approved ranch for dipping.