Need an easy, paleo, whole30 dinner for this weekend? Try these Sweet Potato Mini Burgers! My husband and I ate two each, and they left us full until bedtime, but they would also make a great appetizer at a party. Since we were eating them for dinner, we made the patties a little larger than if we were serving them as an appetizer… so feel free to play around with the “mini” size you want.
Ingredients (serves 2 for dinner):
For sliders:
1/2 pound grass fed ground beef, divided into 4 mini patties
EVOO or avocado oil
Salt and pepper
Toppings:
1/2 of a large, fat sweet potato, cut into 1/2” rounds (4 total)
1/2 large avocado, smashed
Salt and Pepper
EVOO or avocado oil
4 small tomato slices
Shack Sauce by Serious Eats: 1/4 cup homemade mayo, 1/2 T ketchup, 1/2 T yellow mustard, 2 slices kosher dill pickle (chopped), 1/8 tsp garlic powder, 1/8 tsp paprika, pinch of cayenne. Click here for original recipe.
Instructions:
Preheat oven to 400 degrees. Season the 4 mini patties with salt and pepper and let rest at room temperature.
Season sweet potato rounds with a little salt and oil, spread slices on a baking sheet, and cook at 400 degrees for twenty minutes (or until soft), flipping halfway through.
While sweet potato cooks, make the shack sauce, smash your avocado (season with a little salt), slice your tomato, and set aside.
After flipping sweet potato rounds, start cooking the burgers. Heat a large skillet to medium high and add oil. Once skillet is hot, add patties and cook for about 2-4 minutes on each side depending on how done you like them.
You can arrange burgers and toppings any way you like! I put the smashed avocado onto the sweet potato, then added the tomato, then the mini burger, and topped it with the Shack Sauce.