Savory meets sweet in this PB&J inspired burger bowl. The whole fig and tahini burger bowl is a delicious summer salad bowl.
Fresh green lettuce and tossed in tahini and lime create the base. Japanese sweet potato fries, avocado, pine nuts, and kohlrabi add texture, crunch, and warmth. The piece de resistance is the tahini and fig jam right on top of the grass-fed burger.
Grass-fed beef, Japanese sweet potato fries, kohlrabi, avocado, tahini, and fig make this a plant-forward burger, which is exactly what I like.
This is a great way to use garden lettuce, but mixed greens or a mix of red lettuce and arugula will work well too.
Fries take the longest so they are the first step.
Japanese sweet potatoes make the best fries! They are less sweet than regular sweet potato fries but less starchy than russets. They are great!
Simply preheat the oven to 350 degrees before slicing your potatoes into long fry shapes and coating with olive oil and a little salt. Roast until golden brown, about 20 minutes. Flip if needed.
These will go on top of the burger bowl!
First things first, you will want to make the burger patty. This works best as 1/3 lb patties.
Mix the beef with thyme and cayenne. Heat a cast-iron skillet to medium-high and then cook the burger, searing it for 2-3 minutes per side. Salt each side of the patty with a pinch of salt.
Then it's ready to place on the salad and be dressed with tahini and fig jam.
Don't add salt to the burgers while forming the patties. You'll want to form the patties and then only salt on the outside of the formed patties.
This preserves that burger texture we know and love!
Adding salt to the patties themselves creates a chemical reaction that tightens the meat, which gives the texture of meatballs!
The salad is mixed lettuce greens mixed in tahini and lime juice. The simple dressing is creamy and bright and fantastic. It's a heavy enough base to support the burger but light enough to contrast the burger and fries.
This is similar to some of my favorite salads: strawberry chevre, loaded kale bowl, and kale chicken Ceasar.
Sliced avocado, diced kohlrabi and pine nuts finish off the fig and tahini burger bowl.
Dress the salad and put it in a bowl, top with the burger, fries, kohlrabi, avocado, and pine nuts. Finally, add tahini then fig jam on top of the burger. You are now ready to enjoy!
Start by roasting the potatoes then making the burger before dressing the greens. This will make sure this is ready as soon as possible.
* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!
The perfect bite forks a little bit of jam, tahini, and the burger with some of the other toppings and greens.
Is also good with a bison or elk burger instead of beef.