Grass-Fed Burger with Umami Sauce and Tempura Zucchini Fries {AIP, Dairy-Free}

In a large skillet over medium heat, add the oil. Shape the beef into patties and season well with salt. Place onto the hot oil. Add the sweet potato slices and onion into the pan. Cook the burgers for several minutes without moving them so they brown. Turn the potatoes and onion--caramelize and soften a bit but don't allow to burn. Flip the burgers and cook until medium-well.
Transfer the potatoes and onions once soft and you see some browning to a blender. Add the nutritional yeast, water, and a pinch of salt. Blend until very smooth.
Plate the burgers and add more oil to the skillet. Dip the zucchini wedges into the coconut milk (in a small bowl) and then dredge in cassava flour (on a plate). Pan-fry over medium heat until crispy. Turn carefully as the batter is fragile. If it comes off, just do your best to remove it all and serve together.
Since this dish is best hot, you can now reheat the umami sauce until it simmers and serve it over top of the burgers. Place the zucchini on the side. Garnish the burger with green garlic if you can.