Beef Patties with Truffle Aioli

Preheat oven to 425 degrees.  Halve sweet potatoes and slice into rough-cut French fries.  Wipe mushrooms clean with a damp paper towel, remove stems if desired, cut into slices about 1/4 inch thick.  Cut ends off of yellow onion and discard peel.  Cut lengthwise into strips about 1/4 inch thick.  Remove and discard thick stems from kale, roughly chop leaves into bite-sized pieces.  Juice lemon and zest the peel.  Mince the garlic clove.

To make the truffle aioli, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic in a bowl.  Salt and pepper to taste.  Add truffle zest 1/4 of a teaspoon at a time and adjust for taste.  

Season sweet potato fries with smoked paprika and garlic powder, salt, pepper, and 1 table spoon of olive oil.  Spread evenly on a foil-lined baking sheet, bake for 20-25 minutes, stirring halfway through.

Form ground beef into two patties, about 1/4 inch thick.  Season with salt and pepper.  Heat about 1 1/2 tablespoons of olive oil in a large saute pan over medium-high heat.  Once pan is hot, add patties, cook 3-5 minutes on each side or until desired doneness.

Heat about 1 1/2 tablespoons of olive oil in same pan used for patties.  Add mushrooms and onion to hot pan, cook 5-7 minutes, stirring occasionally, season with salt and pepper.  Add kale, cook 2-3 minutes or until kale wilts, stirring occasionally.

Plate your dish by dividing the veggies between plates, placing the beef patty on top.  Drizzle with lemon-truffle aioli.  Serve sweet potato fries on the side.  Enjoy!