Sweet Potato Bun Burgers

Ditch the traditional bun and upgrade to this wholesome, gluten-free burger alternative! Sweet potato buns pair perfectly with juicy grass-fed beef, caramelized onions, mushrooms, and a zesty burger sauce for a meal that's as delicious as it is nourishing.

Ingredients

For the Burgers:

2 large sweet potatoes – nutrient-dense and a naturally sweet bun alternative

1 large onion – caramelized for depth and sweetness

1 cup shiitake mushrooms – packed with umami and antioxidants

4 grass-fed beef patties – a lean, protein-rich option

1 large tomato, sliced – for freshness and juiciness

2 cups arugula – peppery greens loaded with vitamins

Extra virgin olive oil (EVOO) – heart-healthy fat for cooking

1 tbsp balsamic vinegar – adds tang to the arugula salad

Sea salt and freshly cracked black pepper – for seasoning

For the Burger Sauce:

1/4 cup Primal Kitchen mayo – a clean, avocado oil-based option

1 tbsp coconut aminos – a gluten-free alternative to soy sauce

1 tbsp Dijon mustard – for a tangy kick

1/2 tsp garlic powder – enhances the flavor

Salt and pepper – to taste

Instructions

Make the Sweet Potato Buns:

Preheat your oven to 400°F (200°C). Wash the sweet potatoes and slice them into thick rounds (about 1/2 inch). Arrange them on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, flipping halfway through, until tender and golden.

Caramelize the Onions and Mushrooms:

Slice the onion thinly and sauté in a skillet over medium heat with a drizzle of olive oil. Cook until translucent and golden, about 5-7 minutes. Add the shiitake mushrooms, season with salt and pepper, and sauté for another 5 minutes, or until softened. Remove from the pan and set aside.

Cook the Beef Patties:

In the same skillet, cook the grass-fed beef patties over medium-high heat. Season each side with salt, garlic powder, and pepper. Cook for 3-5 minutes per side, depending on your desired doneness.

Prepare the Burger Sauce:

In a small bowl, whisk together the mayo, coconut aminos, Dijon mustard, garlic powder, salt, and pepper until smooth.

Assemble the Burgers:

Start with a roasted sweet potato slice as the base.

Add a cooked beef patty.

Top with a slice of tomato.

Add a handful of arugula tossed with olive oil, balsamic vinegar, and a pinch of salt.

Layer on the caramelized onions and mushrooms.

Finish with a dollop of the burger sauce and another sweet potato slice as the top "bun."

Here’s a polished and health-focused version of your Sweet Potato Bun Burgers recipe for Wellness Cami:

Sweet Potato Bun Burgers

Ditch the traditional bun and upgrade to this wholesome, gluten-free burger alternative! Sweet potato buns pair perfectly with juicy grass-fed beef, caramelized onions, mushrooms, and a zesty burger sauce for a meal that's as delicious as it is nourishing.

Ingredients

For the Burgers:

2 large sweet potatoes – nutrient-dense and a naturally sweet bun alternative

1 large onion – caramelized for depth and sweetness

1 cup shiitake mushrooms – packed with umami and antioxidants

4 grass-fed beef patties – a lean, protein-rich option

1 large tomato, sliced – for freshness and juiciness

2 cups arugula – peppery greens loaded with vitamins

Extra virgin olive oil (EVOO) – heart-healthy fat for cooking

1 tbsp balsamic vinegar – adds tang to the arugula salad

Sea salt and freshly cracked black pepper – for seasoning

For the Burger Sauce:

1/4 cup Primal Kitchen mayo – a clean, avocado oil-based option

1 tbsp coconut aminos – a gluten-free alternative to soy sauce

1 tbsp Dijon mustard – for a tangy kick

1/2 tsp garlic powder – enhances the flavor

Salt and pepper – to taste

Instructions

Make the Sweet Potato Buns:

Preheat your oven to 400°F (200°C). Wash the sweet potatoes and slice them into thick rounds (about 1/2 inch). Arrange them on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, flipping halfway through, until tender and golden.

Caramelize the Onions and Mushrooms:

Slice the onion thinly and sauté in a skillet over medium heat with a drizzle of olive oil. Cook until translucent and golden, about 5-7 minutes. Add the shiitake mushrooms, season with salt and pepper, and sauté for another 5 minutes, or until softened. Remove from the pan and set aside.

Cook the Beef Patties:

In the same skillet, cook the grass-fed beef patties over medium-high heat. Season each side with salt, garlic powder, and pepper. Cook for 3-5 minutes per side, depending on your desired doneness.

Prepare the Burger Sauce:

In a small bowl, whisk together the mayo, coconut aminos, Dijon mustard, garlic powder, salt, and pepper until smooth.

Assemble the Burgers:

Start with a roasted sweet potato slice as the base.

Add a cooked beef patty.

Top with a slice of tomato.

Add a handful of arugula tossed with olive oil, balsamic vinegar, and a pinch of salt.

Layer on the caramelized onions and mushrooms.

Finish with a dollop of the burger sauce and another sweet potato slice as the top "bun."

Pro Tips for Success:

• Sweet potato consistency: Aim for uniform slices to ensure even cooking. Use larger sweet potatoes for burger-sized buns.

• Storage: Store leftover components separately in the fridge for up to 3 days. Reheat the sweet potato buns and beef patties before assembling.

These Sweet Potato Bun Burgers are a flavorful and satisfying meal that’s perfect for your clean eating journey. Packed with wholesome ingredients and vibrant flavors, they’ll make you forget you ever missed traditional buns!