Burgers with Sweet Potato Buns

You may look at these and think, "Hmmm....Ok, that's extreme." But don't think of the sweet potato option as a gluten free bun alternative so much as a delicious, sweet alternative! The potato is fluffy, crispy, and truly does seem like a bun -- a good swap will always taste better than the ingredient it is replacing.

Common misconception about bread: Whole wheat buns are not whole grain. They are no better for you than white buns. Which means, they are simple carbs, and your body breaks them down into glucose right away, and stores the glucose in your fatty tissue if you don't use it all (which you likely won't). So swap out the bread entirely with a complex, protein-packed carb such as sweet potato!

MACROS

Per burger: 380 Calories | 25g Fat | 20g Carbs | 28g Protein

INGREDIENTS

1 lb extra lean ground beef

1 tbsp Worcestershire Sauce

1 tsp salt

1 tsp pepper

1 tsp garlic powder

2-3 sweet potatoes

1 tbsp olive oil

salt & pepper to taste

lettuce, red onion, tomato, cucumber, avocado, condiments to taste

METHOD

1. Begin by mixing up the burgers. No great trick here, just combine the meat, sauce, salt, pepper and garlic powder in a bowl and let sit while you cook the sweet potato.

2. Next, lightly fry the sweet potato. Heat up a skillet (or pan) to medium heat, and when hot, add the olive oil.

3. Preheat your oven to 350 degrees.

4. Slice the sweet potato into thick slices, about 1.5 inches thick. Place in skillet when oil is hot. Lightly season the pan with salt & pepper to taste.

5. Flip the sweet potato when it's light yellow and starting to turn a caramel color. About 8-10 minutes each side.

6. When both sides are slightly golden and not burned, place in an oven pan to finish off in the oven while you cook the burgers. They should be still slightly hard in the middle: you can get a fork through but not easily. Don't cook for longer than 15 mins, and check a couple of times with a fork so you can remove as soon as they are soft all the way through.

7. Form the burger mix into 4 patties, then use same skillet (clean it or just wipe it out with a paper towel). Do not add any more oil, the fat from the meat should keep it from sticking.

8. Add the burgers when the skillet is hot and not before. Flip only once if possible to avoid crumbling, about 6-8 minutes each side. Remove the sweet potato from the oven and let cool.

9. Serve how you like with veggies, in between the slices of sweet potato. Add condiments (ketchup, mayo, etc) but try to add half what you'd normally add.These are especially packed with sugar, sodium and trans fats.

Enjoy! Post your pics on social media and tag us!

MEAL PREPPERS: You can make the patties and "buns" in advance, just don't add veggies until you are ready to eat. The oil and fat will coagulate in the fridge, but if you pop everything into a skillet or a quick 5 minutes warm up (or microwave for 2 mins) before you eat, it will dissipate immediately.

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