Hamburger with roasted red pepper, sweet potato fries, and the best salad ever

Hamburger with roasted red pepper and sweet potato fries, with a side of avocado grapefruit n' greens, aka Bailey's "the best salad ever"! Make a double portion and take it for lunch on extra greens the next day.

Hamburger with roasted red pepper and sweet potato fries, with a side of avocado grapefruit n' greens, aka Bailey's "the best salad ever"! Make a double portion and take it for lunch on extra greens the next day.

Robin here: this is the second of five super-simple, super-tasty recipes Bailey has sent in as a part of her dairy-free meal plan! We are getting a Bailey post every workday this week, culminating in a complete grocery list so we can replicate Bailey's menu and her thoughts on the success of her dairy-free experiment.  I am so excited about the following; I love hamburger patties with avocado and salad greens, and Bailey has been talking up her avocado grapefruit n' greens salad; I really cannot wait to try it this weekend.

Bailey's meal plan involves making two servings per person of dinners during the week, so that you have leftovers for an easy and devastatingly awesome lunch the next day; if you have additional folks on board for dinners and/or lunches you'll want to adjust ingredient quantities accordingly.

Bailey's dinner: hamburger with roasted red pepper, sweet potato fries and the best salad ever

Makes two servings

Ingredients:

  • ground meat (beef, pork or lamb) and spices (12 oz, 300 g)
  • red pepper
  • sweet potato
  • spinach or lettuce
  • avocado 
  • grapefruit

Directions:

  1. Wash and cut the sweet potato into fry like shapes. Lay them out on a cookie sheet and toss with a bit of oil, salt, pepper, and red pepper flakes (if you like a bit of spice). Roast in the oven at 400° for about 30 minutes, tossing once at 15 minutes.
  2. Take the red pepper and rub it with a little oil. Pop it in the oven at 400° with the potatoes until the skin blackens a bit. Take it out, put in a plastic bag and seal the bag. Wait about 10 minutes, take out the pepper and rub the skin off. This should be fairly easy but you don't have to be too precise. Slice the pepper into strips.
  3. While the potatoes and pepper are roasting, make the hamburgers to your liking. My husband always does this, but maybe Robin has a good recipe?! (note from Robin: I use an egg or two, whatever spices look good, salt or tamari, and maybe pork rinds or ground/chopped nuts if I am feeling it!) He uses some combo of cumin, egg, sometimes bread crumbs, Worcestershire sauce, etc, (he is a total non-conformist to recipes so changes his personal 'recipe' often depending on what is handy). Cook hamburgers in a skillet until done to your liking. I like medium. Serve with roasted red pepper.
  4. Throw the salad together by tossing greens with chunks of avocado and grapefruit (or orange). Toss with a bit of oil if you like, but I don't think it needs anything else. We found out about avocado with citrus fruit from the Moosewood cook book and it is so amazing.