Sunday, December 27, 2015

Olive Burger and Sweet Potato Wraps


If there is one food that Josh and I love snacking on it's olives. For Christmas I got him a large jar of olive salad (we get each other some interesting stocking gifts...) and we love it on burgers so I decided to take the flavors up a level. The sweet and spicy sweet potato fries and chipotle mayo are a great compliment to the smoky and salty olive burger. All wrapped up with crisp romaine lettuce, this is one meal you will definitely want to make over and over again.

1. Preheat oven to 450. 
2. Lay sweet potatoes in a single layer on a baking sheet and sprinkle with onion powder, garlic powder, paprika and salt. Drizzle with olive oil and toss to combine. Roast 20 minutes. 



3. In a large mixing bowl, combine beef, Worcestershire, ketchup, shallot and olives; shape into 4 patties. Preheat a grill pan (or nonstick pan) over medium-high heat and coat with cooking spray. Cook burgers for 5 minutes on one side, flip and cook for 3 minutes longer.





4. While the burgers cook, combine chipotle mayo ingredients in a food processor or blender until smooth; transfer to a bowl. 

5. Spread mayo onto each tortilla and top with fries, burgers (crumbled) and lettuce. Wrap burrito-style, cut in half and serve.





Olive Burger and Sweet Potato Wraps
Serves 4

All you need:
2 large sweet potatoes, sliced into fries
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 pound 90% lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 shallot, minced
1/2 cup olive salad

Chipotle mayo 
1/2 cup mayo
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo
Juice of 1 lime
Salt, to taste

4 large flour tortillas
Romaine lettuce

All you do:
1. Preheat oven to 450. 
2. Lay sweet potatoes in a single layer on a baking sheet and sprinkle with onion powder, garlic powder, paprika and salt. Drizzle with olive oil and toss to combine. Roast 20 minutes. 
3. In a large mixing bowl, combine beef, Worcestershire, ketchup, shallot and olives; shape into 4 patties. Preheat a grill pan (or nonstick pan) over medium-high heat and coat with cooking spray. Cook burgers for 5 minutes on one side, flip and cook for 3 minutes longer. 
4. While the burgers cook, combine chipotle mayo ingredients in a food processor or blender until smooth; transfer to a bowl. 
5. Spread mayo onto each tortilla and top with fries, burgers (crumbled) and lettuce. Wrap burrito-style, cut in half and serve.
 

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