Aren’t burgers and fries just the best? I remember being 6 or 7 and ordering a cheeseburger every time we went to a diner (which was pretty often thanks mom and dad), and just thinking that as long as there are cheeseburgers in the world available for consumption that I would always be happy. Little pleasures are big pleasures. Since starting paleo I surprisingly haven’t missed the bread BUT I still had to do some experimenting to try to recreate the “cheesy” part of a cheeseburger. Enter ranch sauce and enter heaven.
As you may or may not already know I kinda love making mayo. And what’s even better than making mayo is making ranch sauce out of my mayo! And then putting it on a burger and dipping sweet potato fries in it. Maybe it’s not a cheeseburger but I’ve been eating Paleo long enough now that I think it might be even better. So, I do this about once a week for dinner at my house and actually get away with it. Yum. I stuffed these burgers with chopped sauteed red peppers because that was I only vegetable left in my kitchen not hated by anyone, but you can chop and sautee pretty much anything and stick it in a burger. I’ve done mushrooms, zuccini, eggplant, spinach, etc. and it’s always made me happy.
In this recipe I used the white sweet potatoes for “fries” since I’ve noticed the texture of them lends to a crispier finished product, not to mention they actually look like real fries and that definitely piques my kids interest. That being said, you can sub the orange ones and it will be just as good!
- 1.5 lbs ground beef (this amount works for my family but use an amount that works for you)
- 1 red bell pepper, chopped
- 1-2 tbsp olive oil (to sautee pepper)
- 1/4 tsp salt
- 1 med onion, cut in half and then sliced very thin
- 2 tbsp coconut oil
- salt to taste
- 1/2 cup homemade mayo
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp dried chives
- 2 sweet potatoes (my favorite is white)
- 2 tbsp olive oil
- salt to taste
- First make sure your mayo is made, and stir together with the other ranch sauce ingredients and set aside or refrigerate.
- Preheat your oven to 425 degrees. Start by prepping the sweet potatoes. Peel them and slice them into thin “fries”. Add them to a bowl and mix in the olive oil and salt. Arrange on a parchment paper lined baking sheet making sure they don’t touch (too close and they’ll steam and get mushy). Use 2 baking sheets if needed. Bake in the preheated oven 20 minutes, turn over and continue baking until brown and crisp, about 15 more minutes.
- Heat a med saute pan over low heat and add the coconut oil. Once melted, add the sliced onions and stir to coat. Continue to cook over low heat, adding salt after 10 minutes. Stir occasionally and cook over low heat until they caramelize, about 30 minutes. Add more oil if needed mid way through.
- While the onions and fries are cooking, add olive oil to a large saute pan and cook the chopped red peppers until soft and lightly browned. Remove from heat.
- Separate meat into 4 patties (or however many burgers you’re making). Now for each burger, separate meat into 2 smaller patties, and place 2 tbsp cooked red pepper on one half. Place the other half on top, seal, and press down to shape into a burger patty.
- Sprinkle salt on the bottom surface of your sauté pan and heat to med-hi. Add the patties to the pan, and cook about 5 minutes on each side. Since they are thick you may want to cover the pan on the second side.
- While the burgers cook, keep an eye on the onions and fries and remove from heat once done.
- Arrange your plates: burger topped with ranch sauce and a scoop of onions, fries on the side. Or any combination/order that works for you. I served mine over fresh spinach and sliced tomatoes.
- Eat that burger! Make someone else clean up 🙂