First – props to Jaden (my six year old) for taking all the photos for this blog post. You rock J!!
This dry rub recipe works well on burgers but is also bangin’ on rib eye steaks and probably on chicken too (haven’t tried that yet, but could imagine it would be tasty…)
Also, a big shout out to AJ at www.nutritionize.net for sharing the awesome sweet potato recipe, it’s simply delicious!
Dry Rub Burgers
1 ½ tbsp chili powder
2 ½ tsp paprika
1 tsp cumin
¼ tsp cayenne pepper
¼ tsp ground white pepper
2 1/2 lbs grass fed ground beef (makes about 7-9 medium sized burgers)
sea salt to taste
Mix all dry rub ingredients together. Form hamburger meat into patties and cover both sides generously with the dry rub. Let the burgers sit in the fridge for about 30 minutes before cooking. Either grill or pan fry about 4 minutes each side for medium, less for rare, more for well… (sprinkle on sea salt once the burgers are in the pan or on the grill).
Sweet Potato Rounds
3-4 egg whites
21 seasoning blend from Trader Joe’s or Oregon, Thyme, and Garlic Powder
ground black pepper
Slice sweet potatoes into round discs. Separate eggs and add as much 21 seasoning spice blend and black pepper as you like. Dip each sweet potato round into the egg mixture and lay flat on a parchment paper lined cookie sheet. Drizzle the rounds with olive oil and sprinkle on more seasoning – this is key – and then sprinkle on a little sea salt. Bake at 350 for 30 -40 minutes. The egg whites make these a little crispy, and I actually finished them under the broiler for about a minute which made them even crispier, but still soft and yummy in the middle.