Smash Burger with Sweet Potato Fries

Preheat oven to 200°C (400°F). Wash and cut sweet potatoes into uniform fries. In a large bowl, toss the sweet potato fries with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Spread them in a single layer on a baking sheet.

Bake for 20-25 minutes, flipping halfway through, until golden brown and tender.

While fries are baking, prepare the recovery sauce. In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp garlic powder, a pinch of salt, and a pinch of black pepper. Set aside.

Divide 450 g lean ground beef into 2-3 equal portions and gently form into loose balls. Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add the beef balls to the pan, leaving space between them. Immediately smash each ball flat with a sturdy spatula, pressing firmly for about 10 seconds, creating a thin patty. Season the top of each patty with 1/2 tsp salt and 1/4 tsp black pepper.

Cook for 2-3 minutes until a deep brown crust forms. Flip the patties and cook for another 1-2 minutes until cooked through. If desired, place a slice of cheese on top of each patty immediately after flipping to melt.

Lightly toast the 2-3 whole wheat burger buns in the same pan or a toaster.

Assemble the burgers: spread recovery sauce on both halves of the toasted buns. Layer with lettuce, tomato slices, red onion, dill pickle slices, and avocado slices. Place the cooked smash patties on top. Serve immediately with the sweet potato fries.