Sweet & Savoury Bunless Burgs

Updated: Jan 27

I'm not a football fan but lord knows my hubby is! Since everyone else is doin' it, I figured why not jump on the bandwagon and share a healthier twist on a meaty, man-approved Super Bowl Sunday meal: the mighty sweet & savoury bunless burgs!


I'm gluten free and don't usually substitute with GF bread products since so many of them are packed with even more sugar than normal bread (crazy, right?!) My go to bun is usually a few pieces of iceberg lettuce, which does a fine job. But these bunless burgers are somethin' special, as they use the sweet and smoky roasted flavour of sweet potato pucks that gives this meal the perfect combo of sweet and salty flavours. The green goddess dressing really is the icing on the cake, so to speak. It takes the flavour (and colour) of this meal to the next level and at the same time, it makes me feel a little better about a meat heavy meal since my diet is usually pretty plant based. Probably the reason, we decided to have a simple green salad alongside it. Gotta get those greens in!


All in all, this meal was easy, quick and delicious. I hope you love it and I hope whatever team you're rooting for wins! (I literally don't even know who is playing) LOL

Yields: up to 4 burgers depending how big you like them.


Here's what you need to make the magic happen:

  • 1 Lb grass fed ground beef

  • 1 small white or yellow onion

  • 1 tbsp garlic powder

  • 2 tsp cumin powder (1 for burger, 1 for potatoes)

  • 2 tsp chilli powder (1 for burger, 1 for potatoes)

  • 1 tsp red chilli flakes

  • 2 tsp salt (1 for burger, 1 for potatoes)

  • 2 tbsp extra virgin olive oil (1 for burger, 1 for potatoes)

  • 2 sweet potatoes, sliced into pucks (tip: roast more if you want extra for another meal!)

  • 2 dollops green goddess dressing (recipe below)

  • Burger toppings: On top of the green goddess dressing we used sliced avocado, tomato, pickled jalapeños and radish sprouts but feel free to get crazy!

Green goddess dressing:

  • 1 cup packed parley

  • 1 cup packed cilantro

  • 1 avocado

  • 1 jalapeno de-seeded and deveined

  • juice of 2 limes

  • 1 tbsp nutritional yeast

  • 1/4 cup of EVO

  • 1/2 cup walnuts

Here's what to do to make the magic happen:

  1. Preheat oven to 425 F. Slice sweet potato into pucks, about 1/2 inch thick.

  2. Coat potatoes with 1 tbsp EVO and sprinkle with 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp red chilli flakes (omit if you don't like it spicy!). Mix well and arrange on baking sheet. Bake for 40 mins until browned, flipping them at half way mark.

  3. Dice onion finely. Add to large bowl with thawed ground beef and mix in spices: 1 tbsp garlic powder, 1 tsp chilli powder, 1 tsp cumin powder, 1 tsp salt, 1 tbsp EVO).

  4. Prepare green goddess dressing while potatoes roast. Add everything except walnuts to a food processor and pulse until fairly smooth. Add walnuts and peat pulsing or blend on high until desired consistency (I like mine fairly smooth).

  5. When sweet potatoes are 10 mins from completion, start burgers. Heat cast iron skillet to medium high, add 1 tbsp EVO. Place burger patties on skillet and reduce heat to medium. Cover with a close lid (the closed the lid can get to the top of your burgers, the better) and cook for 4 mins per side.

  6. Arrange burger on top of a large sweet potato puck. Top with goddess dressing and toppings, as desired. You can throw another sweet potato puck on top for the full bun effect but I wouldn't recommend trying to eat this bad boy with your hands unless you're prepared for things to get really messy!

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