Grilled Burgers & Twice Baked Sweet Potatoes

Grilled Burgers & Twice Baked Sweet Potatoes

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1 lb. lean ground beef
1/4 lb.  mixed fresh mushrooms (button and cremini), sliced
1/2 cup  sliced red onions
1 Tbsp.  olive oil
4 Swiss Cheese Slices
4 sandwich rolls, split
1/4 cup Mayonnaise
1 Tbsp. Prepared Horseradish
1 Tbsp.  chopped fresh chives

HEAT grill to medium-high heat.

SHAPE meat into 4 (1/2-inch-thick) patties. Place mushrooms and onions on sheet of foil; drizzle with oil.

GRILL patties 5 to 6 min. on each side or until done (160°F). Meanwhile, grill vegetables (on foil) 4 to 5 min. or until crisp-tender; remove from grill.

TOP burgers with cheese. Place rolls, cut-sides down, on grill. Cook 1 min. or until cheese is melted and buns are lightly toasted.

MIX mayo, horseradish and chives; spread onto rolls. Fill with burgers and vegetables.

This recipe courtesy of


Twice Baked Sweet Potatoes

2 large  sweet potatoes (1-1/2 lb.)
2 oz.  (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp.  fat-free milk
1 Tbsp.  brown sugar
1/4 tsp.  ground cinnamon
1/4 cup  chopped Pecans
HEAT oven to 425ºF.
CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.
SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potato flesh; mash until well blended.
FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
This recipe courtesy of
Harris Teeter Weekly Specials for this meal (5/22/13-5/28/13):  ground beef, mushrooms, bakery fresh burger buns, (red potatoes are on sale if you don’t want to use sweet potatoes)  View here…..
View Winn Dixie Weekly Specials here….

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