Lean ground beef (93% lean): 85g (3 oz), Lettuce leaves (large): 2 leaves (30g), Tomato: 30g (1/4 medium, sliced), Red onion: 15g (2 tbsp, thinly sliced), Avocado: 30g (1/4 medium, sliced), Sweet potato: 100g (1 medium, cut into fries), Olive oil: 5ml (1 tsp), Garlic powder: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Dijon mustard: 5g (1 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. Cut 100g sweet potato into fries and toss with 3ml olive oil, 1g garlic powder, 1g paprika, a pinch of salt, and 1g black pepper. 3. Spread sweet potato fries on a baking sheet and bake for 20-25 minutes, turning halfway through, until crispy. 4. Meanwhile, in a bowl, combine 85g lean ground beef, a pinch of salt, and 1g black pepper. Form into a patty. 5. Heat a non-stick skillet over medium-high heat with 2ml olive oil and cook the patty for 3-4 minutes per side, or until cooked through. 6. Place the cooked patty on a lettuce leaf, top with 30g sliced tomato, 15g sliced red onion, 30g sliced avocado, and 5g Dijon mustard. 7. Cover with another lettuce leaf and serve with the sweet potato fries.
