Sweet Potato Sliders
A burger that celebrates whole-food ingredients. This is the perfect, wholesome way to enjoy a gluten free burger. We swap the refined carbohydrate bun for a whole-food alternative that provides complex carbohydrates - sweet potato.
If you love sweet potato, you'll love the sweet potato toast and toppings in my 8 Weeks To Healthy and Happy Online Program or the sweet potato rostis (like healthy hash browns) in my recipe e-book.
Sweet potato is a rich source of fibre and complex carbohydrate that raises blood sugar levels slowly when compared to fast digesting carbohydrates such as refined flours found in breads and buns.
Sweet potato is the perfect swap for a refined carbohydrate bun making your burger not only gluten free/ grain free/ paleo but also made with whole food ingredients that nourish.
They provide a healthy dose of carbohydrates necessary for energy production and to support a balanced diet.
Sweet potatoes are also rich in beta-carotene, vitamins A, C and B6 and provide some of best nutrient values among the root-vegetable family.
Lamb or beef mince provides a quality source of iron-rich protein. Protein is great to keep you feeling satisfied and reduce sweet cravings.
1 large Sweet Potato, cut into 1.5cm rounds
500g Lamb or Beef mince
1 Free Range Egg
1 clove Garlic, minced
2 sprigs Fresh Rosemary, finely chopped
Pink Salt & Pepper
Olive Oil for frying
1 large cooked Beetroot, sliced
1 large Tomato, sliced
1 cup Lettuce leaves, torn
1 large Avocado, sliced
- Pre-heat oven to 180°C & pre-warm a roasting tray.
- Drizzle tray with olive oil and place sweet potato rounds in one layer. Bake for 25-30 minutes, turning half way, or until golden and cooked through.
- Meanwhile combine mince, egg, garlic, rosemary, salt and pepper in a mixing bowl.Shape mixture into 6 patties.
- Heat oil in frying pan and cook patties over medium heat for 4 mins each side or until both sides are browned and cooked through.
- Assemble sliders by layering sweet potato with patty, beetroot, tomato, lettuce and avocado. (I use toothpicks for presentation).
- *Choose good quality, grass fed mince for best results.
Make It Personal:
Sensitive to Eggs?
- Simply omit egg and work mix well to combine.
Sensitive to FODMAPs?
- Omit garlic from patties.
- Reduce avocado quantity to 1/4 per serve.
- Beetroot is best tolerated at 4 slices per serve. Alternatively omit beetroot.
© Live Love Nourish™ 2015. All rights reserved.