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.