Portobello Burgers and Sweet Potato Fries

🥘 Ingredients

• avocado
  1 piece
• black pepper
  1 tsp
• brioche buns
  2 pieces
• mayonnaise
  2 tbsp
• olive oil
  3 tbsp
• portobello mushrooms
  2 pieces
• red onion
  1 piece
• roma tomato
  2 pieces
• salt
  1 tsp
• sweet potatoes
  2 pieces

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   Preheat the oven to 425°F with a baking sheet inside. Wash and dry all produce. Peel sweet potatoes and cut into ½-inch sticks. Toss on the hot baking sheet with olive oil , salt , and black pepper . Bake until golden brown and crispy ⏱️ 25 minutes , tossing halfway through.

   sweet potatoes: 2 pieces, olive oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, core, seed, and dice 1 roma tomato . Thinly slice the remaining tomato. Halve, peel, and thinly slice red onion . Drizzle portobello mushrooms with remaining olive oil and season on all sides with salt and pepper. Place on the baking sheet with the sweet potatoes and bake until tender ⏱️ 10 minutes .

   roma tomato: 2 pieces, red onion: 1 piece, portobello mushrooms: 2 pieces
3. 

   3

   While the vegetables bake, heat olive oil in a medium pan over medium heat. Add the red onion and diced tomato. Cook, stirring often, until soft and jammy ⏱️ 10 minutes , adding a splash of water if the mixture becomes too thick. Season with salt and pepper.
4. 

   4

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

   avocado: 1 piece, brioche buns: 2 pieces
5. 5

   To assemble, spread the toasted buns with mayonnaise and the tomato onion jam. Top each with a portobello cap, sliced tomato, and avocado slices. Serve immediately with the sweet potato fries on the side.

   mayonnaise: 2 tbsp