Instructions:

1. Slice sweet potatoes vertically into ¼ inch thick pieces (like toast). Soak in a bowl of water while prepping remainder of meal.
2. Mince garlic and sage then add to a large bowl with beef, salt & pepper. Mix.
3. Coat patties with avocado oil and set aside.
4. Cut the radicchio into three slices and separate 3-4 leaf bunches. Coat in avocado oil and salt. Set aside.
5. To prep, the dill aioli, mix mayo, mustard, and dill in a small bowl. Set aside.
6. Turn the grill on high and heat to 450F.
7. Drain the sweet potato, pat dry, and coat in avocado oil. Place sweet potato slices on grill. Grill for two minutes on each side then remove from grill.
8. Place burger patties on grill and close lid. Grill on each side until the desired doneness.
9. Arrange radicchio on the grill to char. Use tongs to flip leaves. Once edges are toasted, take off the grill and set aside.
10. Heat cast-iron skillet on the grill. Pour avocado oil in skillet and heat. Crack eggs into the skillet and sprinkle with salt. Cook until white is solid and edges are crisp.
11. Arrange two to three slices of sweet potato on each plate. Place burger patty on top of sweet potato slices, and top with charred radicchio, a dollop of dill aioli, and egg.