This burger is shown with sliced avocado.

I can't even tell you how mouth-watering delicious this burger is. OMG the combination of beef, avocado, mushrooms, red onion and sweet potatoes with a pinch of salt is out of this world! If you workout as hard as I do this recipe is totally packed with energy building and strength building nutrients while completely filled with flavor. It will give you exactly what your body needs after a hard workout. You will feel amazing right away. You MUST try this recipe!

Did you know portobello mushrooms are a super food? Baby portobello mushrooms provide huge health benefits. They provide several vitamins and minerals such as riboflavin, selenium, copper, phosphorous and potassium. Baby portobello mushrooms are a nutritional powerhouse. These vitamins are essential for a healthy metabolism and nervous system. They also keep your skin, liver, eyes and hair healthy. Portobello mushrooms are loaded with fiber, they are low in calories. One whole cup only has 35 calories, they are dense so they fill you up without a lot of calories. Bonus!

Sweet potatoes are an excellent source of vitamin A, vitamin C, copper, manganese, vitamin B6, pantothenic acid and are an excellent source of potassium, fiber, niacin, vitamin B1, Vitamin B2 and phosphorous. 77% of the calories in an avocado are from fat. Avocados are packed with heart healthy monounsaturated fatty acids. They are considered a super food as well.

Ingredients:
1 lb grass-fed Beef
3-4 portobello mushrooms
avocado slices or guacamole
2 medium sweet potatoes
sliced red onion
4 Boston lettuce leaves
2 tbsp dijon mustard
2 tbsp Worcestershire sauce
1 tsp minced garlic
salt and pepper to taste

STEPS:

1. In a large bowl combine beef, dijon mustard, worcestershire sauce, minced garlic, salt and pepper. Mix well and make 4-ounce patties. Set aside.

2. Using your spirilizer(a link to purchase one below pictures) spiralize your sweet potato. Place spiralized sweet potato in a bowl, drizzle with olive oil and sea salt. Toss until coated. Place sweet potatoes on a cookie sheet lined with parchment paper. Bake for 20 minutes in a pre-heated oven at 375 degrees or until crispy. Turn them over 1/2 way through.

3. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. Brush each mushroom with olive oil on both sides. Sprinkle salt on both sides. Let sit for about 20 minutes then grill on a hot pan for 10-12 minutes. 5-6 minutes per side. Remove from pan.

4. Cook burgers on your outside grill or in a pre-heated oven at 375 degrees. Cooking time depends on how you like your burger....rare, medium-rare, medium-well, well-done. I like mine medium-well so it takes about 7-8 minutes per side on an outside grill.

5. assemble burger...boston lettuce on the bottom, portobello mushroom, then the guacamole, red onion, burger and sweet potato fries. Wa-Lah, you have "THE BEST BURGER."

I doubled the recipe so I got 6, 4-5 ounce patties and 3, 3 ounce mini patties.

This burger is shown with guacomole. I burnt the fries I bit but I love burnt so it's all good.

Products I use for this recipe. This is the best spirilizer!

The Best Burger

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