An employee favorite, full meal recipe!

Mahi Burger with Sweet Potato Fries and a side salad
by your very own Joe S. & Anna O.
Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 2
Ingredients
Burger
- 2 Mahi Burger Patties
- Hamburger buns of your choice
- Sundried Tomato Basil chevre (optional)
- 1/2 avocado sliced (optional)
Sweet Potato Fries
- 1 lb sweet potatoes
- 1 T olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
Salad
- 5 oz salad mix
- 1 lb radishes, sliced thin
- 1/2 avocado, diced
- .25 lb walnuts (optional)
- sundried tomato basil chevre (optional)
Vinaigrette Dressing (recipe yields 1.25 cups)
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 3/4 cup olive oil
Preparation
Mahi Burger
- Heat a pan or skillet over medium/high heat
- Lightly oil both sides of burger
- Cook about 5 minutes per side or until cooked through
- Slice 1 full yellow onion into 1/4 inch circles
- In a separate pan, add a butter olive oil and brown sugar at medium heat
- Add in onions and stir until caramelized (15-20 mins)
- Add onions and all other accouterments to a toasted bun and enjoy
Salad
- Gently toss salad mix, radishes, sliced avocado, and walnuts & chevre, if using.
- Making the dressing: Combine vinegar, dijon, and salt and papper in a blender or food processor until thoroughly combined. Add in olive oil and continue mixing until your dressing is smooth.
- Drizzle over garnished salad.
Sweet Potato Fries
- Heat oven to 400 degrees.
- Slice sweet potatoes into 1/4 inch by 3 inch sticks, and toss with the olive oil.
- Combine all dry ingredients thoroughly, and toss the oiled sweet potatoes in the dry mixture.
- Place on a baking sheet in an even layer, heating for 15-20 minutes or until slightly browned.
- Flip the fries upside down and cook for another 10-15 minutes
Notes
*Ingredients and cook times will vary by kitchen. Substitute items based on what you have in stock.
Let us know if you make this recipe! Tag your photos with @freshharvest on Instagram.

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