1ngredients

organic sweet potato

organic romaine heart or other lettuce

organic grape or cherry tomato

organic scallions

organic fresh parsley

sherry vinegar

sunbasket berger spice blend (onion powder ,

granulated onion sweet smoked paprika )

kosher salt . ground black , olive oil

method

1.Scrub or peel the sweet potato . Cut the potatoes in half lengthwise into 1/2 inch thick slices. On a sheet pan drizzle the sweet potato with 1 tablespoon oil , season generously with salt and pepper and toss to coat . Spread in an even layer and roast , turning once halfway through until the potato is tender and lightly brown 20-25minutes and prepare the rest of the meal. Prepare the romaine make the tomato relish . 2.Trim the root end from romaine heart , remove as many of the largest leaves as you like for the burgers and save any remaing romaine for other use . Cut the tomatoes into quarters . Trim the root ends from scallion thinly slice the scallions Trim the root ends from scallion thinly slice the scallion keeping the white and green parts separate . Set aside the white parts for the parties . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half for the patties . In a medium bowl stir together the tomatoes sherry vinegar , green parts of the scallion , half of the parsley and 1 to 2 oil . Season to taste oil . Let stand , stairing occasionally while you prepare the burgers. 3.cut a small corner from the ground meat packing and drain off the excess liquid . Transfer to a plate pat dry with thick patties In a large frying pan into n4 thick patties .

4.In a large frying over medium high heat warm 1 or 2 tablespoons oil hot. Add the patties. cook turning once until browned and cook through 4 to 6 minutes per side

Transfer the romaine leaves to individual plates . top with the burgers . spread each with 1 tablespoon mayo and spoon on the tomato relish . serve the sweet potato and remaining mayo on the side

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