Sirloin Burger w/ sweet potato fries, garlic aioli and maple sauce

Ingredients (serves 2).
Half pound ground sirloin
2 Portobello mushrooms 
1 Yellow onion
Provolone cheese
Romaine lettuce
S&P
1 large sweet potato
2 whole wheat buns
Garlic Aioli
1 tablespoon mayonnaise 
3 tablespoons sour cream
1 clove garlic
Parsley
S&P
3 tablespoon canola oil
Maple Sauce
2 tablespoons Maple sryup
2 tablespoons Agave nectar (any honey will do)
1 teaspoon cayenne pepper
1 teaspoon cinnamon 


Directions
1.Start by caramelizing the onion. Preheat a pan on medium, drizzle of oil, and cook onions for 20 min, until they turned slightly brown and become sweet and tender. Set aside.

2.In a separate bowl, combine sirloin, generous pinch of s&p. Form two patties.

3.In the same pan you cooked the onions, on medium, drizzle some olive oil and cook the portobello mushrooms, until you see they release their juice and become tender, approximately 5 minutes. Set aside.

4.In the same pan (save yourself some cleaning) on medium high, cook hamburgers for 3-4 min per side for medium rare. Top with cheese, onions, and mushrooms, cover for 1 minute until cheese melts.

Garlic Aioli
Combine mayonnaise, sour cream, parsley and s&p in food processor. Process on slow speed adding oil in a really tiny drizzle to create emulsification.

Maple Sauce
Combine maple syrup, agave nectar, cayenne and cinnamon, whisk with a fork.

Sweet Potato fries
Wash and peel. Cut in french fry shape (doesn't have to be perfect, you just want same sizes so they cook even). Preheat a cup of canola oil in a pan on medium high. Cook for 3 min, remove from pan, let rest for 1 min and then cook for another minute. This adds a great crunch to your fries.
Enjoy!