A fun spin on your classic burger!

2 large sweet potatoes (peeled, cut into 1/2-inch cubes)
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon red chili flakes
1 teaspoon white sesame seeds (toasted)
Kosher salt and freshly ground black pepper (to taste)
1 and 1/2 pound ripe plum tomatoes (quartered lengthwise)
1/2 pound fresh yellow peaches (pitted, quartered lengthwise)
1 sprig thyme
3 cloves garlic (peeled, sliced)
1/2 teaspoon chili flakes
2 tablespoons olive oil
1/4 cup light brown sugar
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons white vine vinegar
3 tablespoons olive oil
1 head iceberg lettuce (thinly sliced)
1/4 cup scallions (thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
1 pound ground bison
1 and 1/2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
2 tablespoons olive oil
4 gluten-free buns
olive oil (to drizzle)

Baked Sweet Potato and Broccoli: Preheat the oven to 425ºF.
Add the sweet potato to one large bowl and broccoli to another. Add the red chili flakes, olive oil, and season with salt and pepper to taste. Toss until sweet potatoes and broccoli are fully coated and remove two separate baking sheets. Shake out into an even layer and transfer to the oven. Roast until golden brown and tender, about 15-17 minutes. Remove and allow to cool slightly. Remove to a large bowl, mix to combine and garnish with toasted sesame seeds.
For the Peach-Tomato Jam: Preheat grill to medium-high heat. In a large sheet of foil place tomatoes, peaches, thyme, garlic, chili flakes and drizzle with olive oil. Season with salt and pepper. Pinch foil together to form a packet and place on the grill. Allow to cook until tomatoes are tender and skin has blistered, and peaches have softened, about 8-10 minutes.
Remove from the grill, allow to cool for 5 minutes. Remove the skins of the tomatoes and peaches over a large bowl to collect any juices. Discard skins and place peaches, tomatoes and juice, in saucepan over medium-low heat. Add sugar and stir with a wooden spoon, mashing tomatoes occasionally while stirring. Allow to cook down until thick in consistency, about 40-45 minutes. Remove from the heat, and discard the thyme. Stir in vinegar, and place in mason jar and allow to cool completely.
Iceberg Lettuce Salad: In a medium bowl add the white wine vinegar, season with salt and pepper, and whisk to combine. Drizzle in olive oil and continue to whisk. In a large bowl add the iceberg lettuce and scallions. Drizzle the dressing around the outside of the bowl, and toss to combine.
For the Bison Burger: Preheat grill or grill pan to medium-high heat.
In a large bowl add the bison and mix to combine. Add the Worcestershire, garlic powder, olive oil and season with salt and pepper, and mix until just combined. Form into 1/4-pound patties, place on grill and cook until medium-rare or the internal temperature reaches 145ºF, about 4 minutes per side.
Brush gluten-free buns with olive oil and toast on the grill until golden brown. To serve, top with a burger patty, iceberg lettuce and spread top bun with peach-tomato jam.