Preheat oven to 400 degrees. First make the rutabaga fries and roast them while making pork burgers. You can find this root vegetable at most grocery stores and local Farmer's Markets. It's a delicious low carb alternative to white potato fries and it's just fun and good to try new foods.

I slice the rutabaga into wedges using the same technique I use to make white or sweet roasted potatoes. Drizzle either with olive oil or my favorite bacon fat then sprinkle with salt & black pepper. Roast at 400 degree till the rutabaga are soft in the middle but crispy on the outside, approximately 30 minutes.

While the rutabaga is roasting make the burgers. Beat one egg and mix into the ground pork along with the salt & black pepper, do not over mix.

Heat cast iron pan to medium heat level and melt a couple tablespoons coconut oil. Place a cast iron pan on medium heat. Evenly divide pork into 4 patties, sprinkle the spice mixture on both sides of all four burgers. Place then place the burgers into the cast iron pan. Cook 4-5 minutes on each side, use meat thermometer to check temperature, I cook till burgers is at least 165 degrees.

Layering the Burger; see recipe notes for my favorite brand of healthy burger buns. Slather some of my recipe for spinach jalapeño pesto on the bottom half of the bun, then add a couple large pieces of whatever leafy greens you have in the fridge, sliced avocado, cheese is optional. Slather either plain mayo on the top half of the bun or add more spinach jalapeño pesto, top the bun and it's complete! SO YUMMY!! And don't for get the rutabaga fries, a delicious addition to this pork burger!