Friday, March 1, 2013

Bacon Basil Burger served on Thick Cut Roasted Sweet Potato "Bun"

This dinner was super easy to make, but it did take a total of 3 pans.  Not a huge deal around my house, but I can see how it may be a challenge for some.  One way to "simplify" this would be to cook the bacon in the microwave instead of on the stove top.

The Burger:
1/2 lb Ground Bison
1/2 lb 10% fat Organic Ground Beef
6 Fresh basil leaves (Chiffonade)
2 Tbsp fresh Chives (Chiffonade)
1 1/2 tsp Sea Salt (more or less to desired taste)
1 tsp Dry Ground Mustard
Cracked Pepper (to desired taste)

The Sweet Potato:
2 Large and Round Organic Sweet Potatoes
Organic Canola Oil

Maple Ketchup:
4 Tbsp Organic Tomato Paste
1 1/2 tsp Organic Dark Maple Syrup
1 tsp Lemon Juice

4 Slices Thick Cut Bacon (I use an All Natural Applewood with No Preservatives)

Mix all of "The Burger" ingredients together in a large bowl, divide into 4 portions and round into patties.  Place in an oven-safe skillet and put in a preheated oven at 325 degrees for 20-30 minutes (to desired temp.).

Slice the sweet potatoes into 1 to 1 1/2 inch thick slices (to make 8 slices total).  Lightly oil each slice with canola oil and place in an oven-safe baking dish.  Cook for approximately 20 minutes while cooking the burger patties.  Tip: You don't want to overcook or you will not be able to make a "bun" with this.

While burgers are cooking make the Maple Ketchup by mixing all of the ingredients together in a small glass bowl.  Store leftover covered in the refrigerator.  

Pan fry 4 slices of bacon.

1 Sweet Potato Slice
One Burger Patty
A smear of Maple Ketchup
One slice bacon
Top off with 1 more Sweet Potato Slice


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