Page 169 - 28_Days_of_Clean_Eating.sanet.cd

Grilled Portobello Burgers

with Sweet Potato Fries
Vegetarian

Caramelized balsamic onions and blue cheese perched atop a
savory, tender mushroom burger could be considered the ultimate
meal. The use of balsamic vinegar helps speed up the caramelizing
process, and the tangy cheese is the perfect balance to the sweet-
tart vinegar. Served with homemade sweet potato fries, this is a
dinner the whole family is sure to enjoy.

Cooking Tip: For the crispiest sweet potato fries, try turning
them once or twice during baking. Wait until the sides touching the
bottom are nice and brown before turning.

For the burgers: ¼ cup Homemade Mayonnaise
2 tablespoons avocado oil (page 288)
2 onions, thinly sliced 1 cup fresh baby spinach
3 tablespoons balsamic vinegar For the sweet potato fries:
4 (4-inch) portobello 2 tablespoons avocado oil, plus
mushroom caps, cleaned additional for greasing
and stems removed 2 large sweet potatoes, cut into
½ teaspoon salt ¼-inch-thick wedges
½ teaspoon freshly ground ½ teaspoon salt
black pepper ½ teaspoon freshly ground
½ cup crumbled blue cheese black pepper
4 (100%) whole-wheat 1 teaspoon smoked paprika
hamburger buns, lightly
toasted
To make the burgers:
1. Preheat the grill to high heat.
2. In a large skillet over medium heat, heat 1 tablespoon of oil. Add
the onions and cook, covered, for 10 minutes or until they are
very soft. Add 1 tablespoon of vinegar. Cook for about 5 minutes,
stirring occasionally, until the onions are caramelized.

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168 28 Days of Clean Eating