After ditching the buns a while back, we have a whole new appreciation for how delicious and easy burger night can be. A burger is an amazing vessel to load with fresh produce and toppings. Here is a great spin on a classic lettuce wrapped burger and fry combo. Feel free to get creative with any toppings you like.
Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot (or onion) and parsley and pulse until chopped. You can also combine by hand.
Transfer the mushroom mixture to a large bowl. Add the ground turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes. If you are using a red meat, you may not need to cook as long.
Cut the bottom part of the iceberg lettuce head off and peel the leaves off in large sheets. Place a few pieces of lettuce down per plate, top with burger and desired accessories (avocado ,etc) and then wrap up in leaves of lettuce.
Sweet Potato Fries
Preheat the oven to 425. Peel the skin off of thesweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
Toss the uncooked fries into a mixing bowl or a plastic bag, with the cornstarch and olive oil and shake to coat. Place the coated fries flat on a baking sheet and season with salt, pepper, and spices.
Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
Every oven cooks differently, so the first time you make these, you may want to attend to the fries more often to continue flipping ever 10-15 minutes until they are cooked. The smaller you slice the fries, the quicker they will cook.
Feel free to add toppings of choice, such as grass fed cheese, grilled onions, etc.