Hamburger with spinach salad and sweet potato fries

Preheat the oven to 220 ° C.

Cut the sweet potatoes lengthwise in French fries of 1 cm thick.

Spread over a baking tray covered with parchment paper and grate in the bottom of the oven for about 25 minutes until done (they do not become as crunchy as regular French fries).

Bake the buns in the top of the oven on a rack for the last 10 min.

In the meantime, heat a frying pan with a non-stick coating and allow the spinach to shrink into parts and evaporate the moisture.

Put the spinach in a high cup, crumble the cheese over it and puree with the hand blender until smooth. Season with pepper and salt.

Heat the oil in a frying pan and fry the burgers over medium heat for 9 minutes. Times regularly.

Meanwhile, put the rest of the spinach in a bowl. Cut the radish into wedges and add. Clean the lemon, grate the yellow skin and squeeze out the fruit.

Mix ⅓ of the spinach spread with the lemon zest, 1 tbsp lemon juice (for 4 people) and the mayonnaise into a dressing. Mix through the salad.

Cut the tomatoes into slices. Halve the buns and spread the rest of the spinach spread over the top and bottom.

Cover each bottom with a hamburger and tomato slices. Serve the burgers with the spinach salad and sweet potato fries.