Portobello Burgers and Sweet Potato Fries

🥘 Ingredients

• Roma tomato
  3 unit
• avocado
  2 unit
• brioche buns
  4 bun
• mayonnaise
  2 jar
• olive oil
  2 tbsp
• pepper
• portobello mushrooms
  1 lb
• red onion
  1 unit
• salt
• sweet potatoes
  24 oz

🍳 Cookware

• peeler
• baking sheet
• baking sheet
• medium pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 425 degrees. Peel sweet potatoes with a peeler and cut into ½-inch sticks (like French fries). Toss on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Place in the oven for about ⏱️ 25 minutes , tossing once, until golden brown and crispy.

   sweet potatoes: 24 oz, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Meanwhile, core, seed, and dice Roma tomato ; thinly slice the other tomato. Halve, peel, and thinly slice red onion . Drizzle portobello mushrooms with olive oil, and season on all sides with salt and pepper. Place on another baking sheet with the sweet potatoes and bake ⏱️ 10-12 minutes , until tender.

   Roma tomato: 3 unit, red onion: 1 unit, portobello mushrooms: 1 lb
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a medium pan over medium heat. Add the onion and diced tomato. Cook, stirring often, until jammy, for ⏱️ 10-15 minutes . Add a splash of water if the jam becomes too thick. Season with salt and pepper.
4. 

   4

   While the jam cooks, halve, pit, and thinly slice avocado . Halve brioche buns , and place in the oven to toast about ⏱️ 5 minutes .

   avocado: 2 unit, brioche buns: 4 bun
5. 5

   Assemble the burgers: Spread the buns with mayonnaise and the tomato onion jam. Top with the portobellos, sliced tomato, and a few slices of avocado. Serve with the sweet potato fries on the side. Enjoy!

   mayonnaise: 2 jar