Sunny California goodness in a burger! Rich avocado makes a nourishing stand-in for cheese! Vibrant, fun and easy for weeknight grilling.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Artisan Bun(ContainsSoy, Gluten)
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat.
Zest, then juice lime. Thinly slice green onions. Cut sweet potatoes lengthwise into 1/2-inch slices. Peel, pit, then thinly slice avocado. Drizzle half the lime juice over avocado.
Add sweet potatoes, 3/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. Add sweet potatoes to one side of the grill. Close lid and grill, flipping once, until grill-marked and tender, 14-16 min.
While sweet potatoes grill, add remaining lime juice, remaining garlic salt, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Stir in green onions, then set aside.
Add mayo and lime zest to a small bowl. Season with pepper, then stir to combine.
When sweet potatoes have been grilling for 7-8 min, add patties to other side of grill. Close lid and grill, until cooked through, flipping once, 4-5 min per side.** When sweet potatoes and patties are almost done, add bun halves to grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (NOTE: Keep an eye on buns so that they don't burn!)
Add spring mix to the large bowl with dressing, then toss to combine. Spread some of the lime mayo onto bun halves. Add patties, some of the salad and avocado to bottom buns, then finish with top buns. Divide burgers, sweet potatoes and remaining salad between plates. Serve remaining lime mayo on the side, for dipping.