Pre-heat the oven to 400 degrees.
Add the ghee to a large bowl and melt for about 15 seconds in the microwave. Stir in the ground cumin.
Peel and cut the sweet potatoes into wedges.
Slice the creamer potatoes in half but no need to peel.
Toss the potatoes in the ghee and cumin mixture and spread out on a baking sheet lined with parchment paper.
Place the ears of corn on the same baking sheet and brush with the remaining ghee and cumin mixture left in the bowl.
Roast in the oven for approximately 45 minutes or until the vegetables are tender and a light golden brown.
Spread the potatoes out on a serving platter, slice the kernels off the ears of corn and add to the potatoes.
Toss the vegetables with the arugula and lemon juice, then sprinkle with sea salt and red pepper flakes to taste.
Season the beef with the cumin and salt and divide into 4 small patties. Grill or cook in a cast iron pan until the beef has reached your desired temperature and serve on the slider buns with the salad.
Recipe and Photos from Hungry Couple