​Smoky Grilled Pineapple Burger with Sweet Potato Fries

I have seen this link for easy paleo lunch recipes many times before and finally checked it out. A lot of the recipes look pretty good, including this Smoky Pineapple Grilled Pineapple Burger I decided to try out. Plus, this one especially caught my attention because it didn't have a long list of ingredients. Anyways, I also added some Southwest Seasoning to the burgers and paired this with my roasted sweet potato fries and the meal was amazing. Between grilling and the fresh pineapple, it is the perfect summer meal. I also have to admit I had my favorite sous chef to help out on the grill, which always makes meal prep a little easier and a lot more enjoyable. Grab a friend or a few and make this while the weather is nice!
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Smoky Grilled Pineapple Burger
Ingredients:

• 2 lbs Lean Grass-Fed Ground Beef
• 1 1/2 teaspoons Organic Smoked Paprika (I like Simply Organic Smoked Paprika)
• 1 teaspoon Sea Salt (I use Celtic Sea Salt, Fine Ground)
• 1 teaspoon Onion Powder
• 1 Whole Fresh Pineapple-peeled, cored, and sliced
• 1 Onion-sliced
• Green Leaf Lettuce

Directions:

1. Preheat your grill to medium-high. In a bowl combine the ground beef and seasonings well and then form into patties. Grill to desired doneness.
2. Grill the pineapple slices 4 to 5 minutes each side.
3. Top your burgers with the pineapple and onion slices. Wrap your burgers in the leaf lettuce and enjoy!

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Original recipe found here

My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.