Beef Sliders on Sweet Potato ‘Buns’

I’m not sure I have ever met anyone who doesn’t love a burger. So this week we thought, why not some mid week sliders?! We keep the fat low by using extra lean ground beef and were able to avoid the bloat inducing wheat by making sweet potato slices we used as buns. It’s all about being creative in our kitchen! Top these sliders with your favourite veggies and dijon mustard/salsa for a great meal at home this week 😉

Beef Sliders on Sweet Potato ‘Buns’ (makes 8 servings, 2 mini sliders per serving):

1600g extra lean beef

1 onion, chopped

4 cloves of garlic, minced

1 tbsp of dijon mustard

1 tsp cumin

2 tsp coriander

2 tbsp parsley (fresh or dried works here)

1 tbsp smoked paprika

a generous pinch of sea salt 

a generous pinchblack pepper

1000g of sweet potato, sliced into 3/4″ rounds

1 tomato, sliced

1 cup of lettuce leaves

1) Combine the beef, onion, garlic, all spices/herbs and dijon mustard together until well combined. Form into patties 2 inches in diameter. Now grill these on the bbq until cooked or you can bake them at 375 degrees (place on a rack placed on a baking tray) for about 12-15 mins or until cooked through. 

2) Using a rack placed over a baking tray, line the sweet potato rounds slightly apart and sprinkle with sea salt. Bake in a 400 degree over for about 40mins or until cooked through (or bbq if you have one for even better flavour). 

3) Once everything is cooked, place the sweet potato on the plate first, then slider on top, then top with a slice of tomato, lettuce and any condiments you like (not included in macros, go for low fat, all natural options). Serve with a side salad like the kale one we had here and enjoy! A soon to be summer classic 🙂

Macronutrient Breakdown (per serving):





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