Lamb burger with sweet potato fries

Here is my first recipe.

It's summer time, the weather is sunny, and nothing sounds better than a nice burger. To makes things interesting we used lamb rather than straight beef, and substituted sweet potatoes for regular potatoes (a potential allergen). Fire up the BBQ, or cook it on the stove with a pinch of smoked salt for flavor.

Lamb Burger with Sweet Potato Fries
Serves 6

Lamb Burger
Ingredients:
- Two parts lamb (around 1 1/3 lb)
- One part beef (2/3 lb)
- Crushed garlic (3 cloves)*
- Dash of Olive oil
- Crumbled Feta (couple of Tablespoons to taste)
- Chopped savory* or thyme**
- Salt and pepper(I prefer to grind everything fresh)

1. Heat olive oil at a low temperature and add crushed garlic. Cook slowly, remove from heat at first signs of browning.

2. Mix the ground lamb and beef together thoroughly with your hands. Add lightly cooked garlic, chopped herbs, and crumbled feta.

3. Form the loose meat into patties by pressing the ingredients with the palms of your hands.

4. Set burgers aside for a little while, cook them to your preference once the fries are halfway done.

5. Serve with choice of condiments on a sourdough bun (or wheat-free bun depending on level of sensitivity)


Sweet Potato Fries
Ingredients:
- Sweet potatoes, peeled and diced (2lbs)
- Brown sugar (1-2 Tablespoons)
- Olive oil (Couple of Tablespoons)
- Salt and pepper

1. Peel sweet potatoes and dice in to long pieces the size of your finger. Soak in water briefly to remove excess starch or dirt. Drain.

2. Place the sweet potatoes in a plastic bag (like clear the kind used for vegetables in the grocery store) and add olive oil, brown sugar, salt and pepper. Blow into the bag, temporarily inflating it, and twist it to capture the air. Shake the bag vigorously.

3. Arrange the sweet potatoes evenly on a cookie sheet and bake at 350 for 20 minutes, stir and flip the pieces and then cook for another fifteen minutes. Pay careful attention to their cooking progress, especially once you smell their tasty aroma. There is a fine line between slightly caramelized and burned to a crisp!

4. Serve with aioli


* Odd point of note, my father has a horrible reaction to fresh onions, but not to fresh garlic. When in doubt, cook this ingredient or remove from recipe.

**use caution, some individuals with latex allergy also develop a spice allergy to common cooking herbs