We still get many requests from our Feed Your Vitality customers for the paleo stuffed burger with sweet potato fries that we used to prepare. In honor of National Hamburger Day on May 28, we are going to share our recipe with ALL of you! And remember, you don’t need to be eating a specific diet to enjoy this paleo stuffed burger and fries. Stuff the burger with different veggies of your choice to mix it up. Make a larger batch; this meal freezes well and can be used in a pinch or for pre-prepped lunches or dinners. Try cooking this meal 3 different ways: on the grill, in the oven or in your air fryer!
- 2 ¼ lbs lean ground beef
- 2 oz mushrooms, diced
- 2 oz red onion, dices
- 1 tsp garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
- 1/4 lb cooked bacon, crumbled
- 4 lbs sweet potatoes, peeled and cut into fries
- 2 Tbsp olive oil
- Garlic powder to taste
- Preheat oven to 450°F.
- Toss sweet potato fries in olive oil, garlic powder, salt and pepper to coat well.
- Place fries on a baking sheet and bake for 20 – 30 minutes or until crispy, turning once or twice during baking time.
- In a large bowl, combine ground beef, mushrooms, onion, garlic, salt and pepper. Mix well and divide into 6 burgers.
- Grill or fry burgers 5 minutes on each side or until cooked to your liking.
- Place burger on a plate and serve with sweet potato fries.
- If you would like, wrap your burger in crisp lettuce leaves and serve with tomato or other burger toppings of your choice.
- If grilling your burgers, place your fries on a grill sheet or foil, sprayed with cooking spray. Allow your fries to cook on the grill with the burgers.
- You can also make this meal in your air fryer. Burgers should cook on the burger setting of your air fryer, turning half way through cooking time. Your sweet potato fries will get a good crunch to them in the air fryer. Cook for about 6 minutes, then flip the fries and fry for another 6 minutes or to your liking.
Do you like ketchup with your burger and fries? If so, make sure you are staying on plan and eating ketchup that isn’t loaded with sugar and preservatives. Try this simple anti-inflammatory recipe:
Servings: 2 cups
- 4 lbs ripe tomatoes
- 1 Tbsp olive oil
- 1 small onion, minced
- 1 large garlic clove, minced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ½ tsp chile powder
- Pinch of ground cinnamon
- Pinch of nutmeg
- ½ cup apple cider vinegar
- ¾ cup coconut palm sugar or stevia, or to taste
- Salt to taste
- Cayenne pepper to taste
- Bring a large saucepan of water to a boil and fill a medium bowl with ice water.
- Using a sharp knife, make a shallow X on the bottom of each tomato. Add the tomatoes to the boiling water for 15 – 20 seconds, then immediately transfer them to the ice water, about 2 – 3 minutes or until cold. Drain the tomatoes and remove the skins, then halve crosswise. Set a strainer over the bowl and remove the tomato seeds. Press on the pulp to remove as much of the juice as possible. Finely chop the tomatoes and add them to the tomato juice.
- Heat the oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 4 minutes. Add the cumin, coriander, ginger, chile powder, cinnamon and nutmeg and cook about 30 seconds, until just fragrant. Add the tomatoes and vinegar and cook about 30 minutes over medium heat, stirring occasionally, until the liquid is fully reduced and the tomatoes are broken down.
- Add half of the sugar and cook over low heat, stirring frequently, until thickened, 10 – 15 minutes more. Taste and add additional sugar or stevia to desired sweetness. Be careful not to let the sauce scorch. Season with salt and cayenne to taste and let cool.
- Will keep in a tightly covered container in the refrigerator for up to 2 weeks.
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass on our Home page. Or email us at firstname.lastname@example.org for more details.