Tuesday, August 16, 2011

Beef & Sausage Burgers on Portobello Buns

We have endured almost 48 hours of dark skies and endless rain. As such there has also been a surplus of jokes and small talk about breaking out the ark, not to mention my two little cave kids have been practically bouncing off the walls.

That's why is the timing could not have been more perfect: the sun finally peeked through right when my little ones left to spend the night at their dad's, and I had a meal planned that warranted the grill and backyard eating.

My caveman is leaving for a week-long business trip abroad, so I wanted to make something special for him. This often means something spicy or involving fish, but tonight I thought I'd speak to his "primal" love of meat and potatoes. Sweet potatoes, that is...

First I experimented a little with my standard baked sweet potato fries technique. I always use melted coconut oil for the "frying," but thought I would try to up the coconut quotient by incorporating shredded as well. The caveman really liked them, and I was pleased that they had a little something going on that was different than the norm. I think I will revisit the recipe, though, to perhaps tweak the seasoning.

OVEN-BAKED COCONUT SWEET POTATO FRIES

2 large sweet potatoes, cut into fries
4 tbs. melted coconut oil
1 tsp. curry powder
1/2 tsp. chili powder
1 tsp. minced garlic
1/2 cup unsweetened shredded coconut
4 tbs. palm sugar
salt and pepper, to taste

Preheat oven to 425. Toss sweet potato fries in a large bowl with oil, curry, chili and garlic. Spread in an even layer on a baking sheet either lined with a Silpat sheet or parchment paper. Bake for 20 minutes. Sprinkle fries with coconut and palm sugar, return to oven and bake for another 10-15 minutes. If they aren't as crisp as you'd like, bake them longer (but be sure to move them around to keep the sugar from burning)


For our burgers I mixed up half ground beef and half spicy chicken sausage. The only other things I added were three minced garlic cloves, oregano, salt and pepper. Before grilling them I brushed the mushrooms with a combination of olive oil, lemon juice, melted butter and garlic.



There's just no way you can eat a burger on a portobello bun with your hands. The caveman is a Brit and exceedingly proper anyway (he even eats pizza with a knife and fork!), so we broke out the utensils. For toppings I put out a plate of tomato, red onion and pickles. I also mixed some dijon mustard with a little raw honey for a dipping sauce. The avocado I picked up at Trader Joes was sadly a bit too firm, so I guess I'll have to use it for something else this week. Green smoothie, perhaps? Stay tuned...

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