Time for another week! I don’t know about y’all, but lately work has been absolutely nuts so I’ve been extra thankful that I’ve had delicious lunches ready to go. This week I’m already dreading the end of summer, which is a new feeling for me since usually I’m all about fall, so I’ve basically made a cookout for meal prep! I’m so excited to eat it all week.

Also, I don’t have burger buns as part of this meal prep simply because I forgot to grab them from the store! If you make this and want some, definitely use them! Carbs are delicious and necessary in all of their forms. Sandwiches don’t usually prep well, so be sure to assemble them as close to when you’ll eat it as possible.

THE RECIPE

There are just a few, easy components involved with this meal:

• the burgers – I used some premade burger patties from ButcherBox so it was as easy as seasoning and cooking under the broiler for 8 minutes. I’ll top these with cheese when I reheat them for lunch this week!
• the creamy chipotle sauce – honestly this came out even better than I thought it would. Blend together some chipotles in adobe, some greek yogurt, a few spices, and some citrus and you’ve got an AMAZING sauce that I made for the burgers but will probably end up putting on everything
• the grilled zucchini – cut them into long strips and these are perfect on the grill, or on the grill pan if you’re like me! one of my favs
• the sweet potato fries – sweet potatoes are always a good decision if you ask me, and this is no exception!

NO WASTE TIPS

I’m a big fan of using everything that I buy from the grocery store, so it always kind of annoys me when something calls for 1 cup of greek yogurt since I don’t necessarily want to buy the big tub but the small cups are a weird amount so either I don’t have enough or I end up throwing some away. I intentionally made the creamy chipotle sauce with one single yogurt cup of plain yogurt so that there’s no waste and it’s still absolutely delicious!

If you don’t use the whole can of chipotles but you don’t want to throw out the rest, grab a sheet of parchment paper and place each pepper on the paper so that they’re not touching. Freeze them until solid, then transfer to a bag. Now you’ve got peppers for future you, and you didn’t waste any! It’s a win-win.

STORAGE & REHEATING

I stored each element separately in airtight containers in the fridge and assembled my plate when it was time to eat. I liked heating the burger topped with cheese under the broiler so the cheese got good and melted, but the microwave would work just as well!

That’s it for this one! It’s so good and I know I’ll be making that creamy chipotle sauce again, it’s a stunner.

Yield: 5 servings

Burgers with Creamy Chipotle Sauce

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

The perfect summer dinner or meal prep! Tasty burgers topped with an easy, delicious creamy chipotle sauce are paired with grilled veggies and sweet potato fries. What more could you want??

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Ingredients

for the burgers

• 5 burger patties
• salt & pepper to taste
• 5 slices of cheese of choice
• 5 burger buns

for the Creamy Chipotle Sauce

• 5.3 oz (1 individual container) plain greek yogurt
• 2-3 chipotle peppers in adobe
• 1 clove garlic
• 1/2 tsp onion powder
• 1/2 tsp cumin
• juice of 1 lime
• salt to taste

for the zucchini

• 2 large zucchini
• 2 Tbsp olive oil
• seasoning blend of choice, to taste

for the sweet potato fries

• 2-3 sweet potatoes
• 2 Tbsp olive oil
• 2 tsp salt

Instructions

1. make the sweet potato fries: preheat the oven to 425*. wash and cut the sweet potatoes into french fry shaped sticks. toss with the oil and salt, then spread out on a large baking sheet. bake for 25-30 minutes until soft and slightly browned. turn on the broiler to high and cook until browned on one side, about 2-3 minutes, then flip and repeat on the other side.
2. cook the zucchini: preheat a grill pan (or an actual grill!) to medium high. trim the ends off of the ends of the zucchini then cut them into long strips lengthwise that are a bit thicker than 1/4". drizzle with olive oil and top with whatever seasoning blend you're using. place a few of the strips on the grill pan and cook for 3-4 minutes per side or until you get some nice grill marks on them. repeat until all of the strips have been cooked
3. make the creamy chipotle sauce: combine all of the sauce ingredients in a blender or food processor. taste and adjust seasoning as desired
4. cook the burgers: check the manufacturer's instructions for cooking the burgers if you're using store bought. I seasoned mine with salt and pepper and popped them under the broiler for 4 minutes per side, adding cheese for the last 2 minutes if eating immediately
5. enjoy! make a plate with a bit of everything and enjoy. see the tips in the post above for storing and reheating