Portabello Burgers with Sweet Potato Fries

Day 49

I have yet to meet an anti-burgers and fries person. What's not to love right? I can think of a few things. How about the stomach ache that lingers long after your last bite, the fatigue that causes an emergency-like need for a nap, the heavy sluggish feeling, the unfortunate tightness in your belt and the harmful internal effects from the hormones, chemicals, and trans fats? I didn't even mention the guilt we often feel and the typical "That was a bad idea" statement on the way to the car. What a tragedy. I have been slow to jump on the veggie burger bandwagon and to be honest, I still have one leg out. It tends to have a few too many interesting colors, flavors and textures for my liking. If I'm going to have a burger, I want a good one, not a "nice try" kinda thing. On this gorgeous fall evening, I'm not about to hang out in the kitchen toiling for tonight's meal. I'm firing up the grill and guiltlessly enjoying a healthier classic American burger and fries favorite.

Burger Recipe: Makes 4 burgers

½ cup extra virgin olive oil

Juice of one lemon

1 tablespoon fresh oregano - chopped

1 teaspoon salt

pinch of pepper

4 Portobello caps - stems removed and wiped clean

2 slices swiss or provolone cheese

Sliced organic tomatoes, lettuce and avocado

Directions

1. In a bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.

2. Submerge mushrooms and let marinate for 20 minutes or longer.

3. While you wait, start the grill with natural charcoal briquettes and allow those to get hot.

4. Place mushroom caps on the grill, underside (gill side) down. Grill for 3-4 minutes. Flip so the gills are facing up and grill another 3 minutes.

5. Place a slice of cheese on two of the caps. Close the grill lid and let cheese melt for 1-2 minutes.

6. Remove from the grill and on top of the cheese, layer tomato slices, lettuce and avocado. Top with the remaining mushroom caps and serve.

Recipe adapted from www.sarasnow.com

Sweet Potato Fries Recipe: Serves 4 to 6

1 pound waxy potatoes, such as red potatoes

1 pound sweet potatoes, cut in half crosswise

3 tablespoons extra virgin olive oil

Kosher salt or coarse sea salt

Directions

1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil, shiny side up. Place in the oven while you prepare the potatoes.

2. Cut the potatoes into wedges that are 1/4 inch to 1/2 inch thick at the thickest point and toss with the olive oil and salt.

3. Remove the hot pan from the oven, and add the potatoes to the pan in an even layer. They should sizzle. Return to the oven, and lower the heat to 450 degrees. Roast 25 minutes or until tender.

4. Remove the pan from the oven, and loosen the potatoes from the foil using an offset spatula. Return to the oven and cook for another five minutes. Serve at once, seasoned with more salt if desired.

Recipe adapted from The New York Times