You know what I love most about burgers? Their versatility. You can add whatever topping you’d like to them, adapt them to fit any cuisine or palate, bun or no bun, grilled or pan fried. Maybe you prefer to go old-school basic with some mayo, mustard, ketchup, lettuce and pickles or hipster foodie with some kobe beef, truffled aioli, skinny jeans. 😉 Either way, the choices are endless.
That’s why when I had the opportunity to collaborate with Organic Girl and Love Beets on their #goodcleansummerfun campaign I was so game and knew immediately I was going to create a fun burger that would be perfect for summer. I mean, what screams “summer” better than a grilled burger? But I didn’t want it to be just any ‘ol burger, I really wanted to up the “summer” factor and include as many fresh flavors and textures as I could. Hence, the mediterranean burger. With sweet potato “buns” of course.
When I think of fresh ingredients I always think of mediterranean fair. Cucumbers, dill, olives, tomatoes, lots of grilled food, fish etc. I knew it would be so easy to incorporate some of these flavors into our summer burger and I also knew that these flavors would pair perfectly with Organic Girl and Love Beets products. You can add your Organic Girl greens into the burger but I prefer to plate mine on top so I can add more greens. And since this isn’t your traditional “bun-ed” burger it works out well. I used the Mild Vinegar variety of the Love Beets because I didn’t want to overwhelm the other flavors of the burger, the Mild Vinegar was just perfect!
As a side note, after this picture was shot I added twice as many beets as you see! And tzatziki spread. And goat cheese. And onions. If you’re interested in a little bit of behind the scenes food photography, that’s something everyone does. Plating a dish and what you eat can be two different things. Particularly when what you’re making is extra delicious! And now you know. 😉
As far as the meat for this recipe, I went with lamb because it seemed like the clear Mediterranean choice but I know that it’s not for everyone. So if that’s the case, mix it up! You can use ground turkey or beef instead and it will still be just as delicious. As well, I added a bit of goat cheese to mine for some extra bite however if you’re avoiding dairy you can clearly leave that off. And guess what? If you leave off the goat cheese this burger is Whole30 compliant for you.
Another traditional component that I added my own spin on is the tzatziki spread. Traditionally tzatziki is made with dairy but I used my 30-Second Homemade Mayo recipe and went from there. I think you are going to love the lemon-y, dill-y, cucumber-y goodness of it. (On a completely separate note, I’ve recently noticed that I’m one of the people that add a “y” to the end of everything. Super-y, warm-y, book-y. Perhaps that means I need to start reading some more book-ys?)
I am so stoked to be participating in #goodcleansummerfun with Love Beets and Organic Girl. Not only do I always have their products in my fridge but they are giving someone a chance to win an ENTIRE YEAR’S supper of Organic Girl and Love Beets products. Now YOU can always have their products in YOUR fridge. How cool is that? All you need to do to enter is to tag your favorite summer recipes, activities, snacks on Instagram, Twitter or Facebook with the hashtag #goodcleansummerfun. Share with us how you’re keeping happy and healthy this summer! So easy and fun to participate, go get tagging. And if you make this burger make sure to tag it #goodcleansummerfun.
I hope you’re enjoying your summer as much as we are. Get you #goodcleansummerfun on and enjoy this recipe!
Mediterranean Burger + Sweet Potato Buns
A perfect summer burger from the Whole Smiths. Paleo friendly and lots of fresh summer flavors.
- 1 large sweet potato cut into discs
- 1/4 C. olive oil
- 2 tsp. champagne vinegar (or apple cider vinegar)
- 2 tsp. dijon mustard
- 1/4 tsp. salt
- 1/2 C. homemade mayo
- 1/4 cucumber deseeded and chopped
- 2 Tbsp. chopped dill
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 tsp. salt
- 1/2 red onion sliced
- 1 lb. ground lamb (or beef or turkey)
- 1 tsp. salt
- 2 cloves minced garlic
- 1 tsp. chopped dill
- 2 C. Organic Girl Super Greens
- 2 C. Love Beets organic Mild Vinegar beets julienned
- Goat cheese (optional)
- Additional olive oil for cooking
- Preheat oven to 420*
- Toss Sweet potato discs lightly with olive oil salt and pepper
- Spread evenly on a parchment paper lined baking sheet and bake 30-35 minutes flipping halfway through until golden brown
- Meanwhile to make dressing combine 1/4 C. olive oil, vinegar, dijon mustard and salt into a small bowl and whisk until combined, set aside
- To make the tzatziki sauce combine mayo, cucumber, 2 Tbsp. dill, lemon zest, lemon juice and additional salt in a bowl and combine thoroughly, set aside
- Add a bit of olive oil to a hot pan and sauté red onions
- Add a pinch of salt and cook until softened, set aside
- In a large bowl add ground meat of choice, 1 tsp. salt, garlic, 1 tsp. dill and combine throroughly
- Form ground meat into 4-5 patties
- Grill patties for roughly 4 minutes on each side
- Toss Organic Girl greens with dressing
- To assemble burgers plate dressed greens onto plate add sweet potato disc and layer with tzatziki sauce, sautéed onions, burger, Love Beets beets and optional goat cheese
- Top with additional sweet potato disc and enjoy!
Courses Dinner, Grilling
Cuisine Paleo, Gluten Free