4 to 6 oz Grass-fed ground round or ground chuck beef (90% lean/10% fat)
2 teaspoons Liquid aminos or Coconut aminos
2 teaspoons Worcestershire sauce
A pinch Salt
A dash Coarse ground black pepper
A dash Turmeric
A sprinkle Chipotle chili powder
A pinch Garlic powder
1 Large sweet potato, washed and peeled or unpeeled, cut lengthwise into ¼” strips
2 tablespoons Olive or sesame oil
¼ teaspoon Salt
Preheat a frying pan on medium to medium-low heat. Form the meat into a burger patty with your hands and put it in the frying pan, pressing your thumb in the middle to make an indentation afterwards. This is a neat little trick to make sure your beef retains its juices through the cooking process.
Add the seasonings to your burger patty while it is cooking. Cook each side for three to five minutes to your desired thoroughness. DO NOT press the burger down with the spatula after flipping it. This drains it of its juices.
Serve. To help complete this meal, you can place it on a bed of lettuce and add a tomato and/or some onions on top, or dress it up any way you like. You can also compliment it with a side salad.
For the sweet potato fries, preheat the oven to 400˚ Fahrenheit.
Place the sweet potato strips in a mixing bowl and add the oil and salt. Toss the ingredients together until the strips are coated well and evenly.
Put the coated strips on an ungreased baking sheet and place it in the oven for 20 to 25 minutes or until the fries turn golden brown. Be sure to turn the fries over halfway between baking them, at the 10-minute mark or so. Serve up with the burger.