I have to admit I was mostly intrigued by this recipe because of the use of sweet potato slices as buns. I didn’t think they would be suitable substitutes for bread, but man was I wrong. These little burgers were so dang good. The potatoes added a hint of sweetness to the burger which was actually incredibly delicious and they held up very well… no breakage. The recipe says to cut the sweet potatoes lengthwise but I didn’t think that made much sense because then they would’ve been regular burger size (or bigger) and weird long ovals. So I sliced my potatoes into regular rounds (having purposely chosen fatter potatoes). And then there’s the aioli. Holy moly aioli! I wanted to lick the bowl clean and I would have if I could’ve done it without getting mayo in my hair. For those of you that may feed these to kids, the jalapeño wasn’t spicy at all, just an added flavor. Despite the seemingly long list of ingredients and instructions, these were actually fairly quick to make. You really need to make these!
Makes 12 Sliders
Sweet Potato “Buns”
- 2 medium or 1 large white sweet potato, peeled and sliced 1/8-1/4 inch thick
- Sea salt, garlic powder, pepper, oregano, Italian seasoning
Preheat oven to 375ºF.
Place sweet potato slices in a single layer on a baking sheet lightly coated with coconut oil. Season with sea salt, garlic powder, pepper, oregano, and Italian seasoning. Bake approximately 10 minutes, then flip them over and cook for another 10-15 minutes or until done.
Let finished sweet potatoes rest for a few minutes.
- 2 pounds ground beef
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon butter or bacon fat
- Garnishes (lettuce, onion, tomatoes, pickles)
Season meat with salt, pepper, and garlic; mix together and with your hands. Divide meat into 12 equal-sized balls and flatten into sliders (about 1/2 inch thick and about 4 inches across).
- 2 tablespoons minced cilantro
- Juice of 1 lime
- 1 cup mayo
- 1 teaspoon diced jalapeño
- 1 teaspoon grated fresh ginger
Mix all ingredients together in a small bowl.
Place a dollop of aioli on one sweet potato “bun” and top with a slider. Add toppings as desired and top with another sweet potato bun. Enjoy!
Adapted from Everyday Paleo