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brunch slider recipe

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Sweet Potato Slider Recipe

Sweet potato bun sliders

Healthy brunch recipes that are easy to make have been making me feel more energized (even in quarantine.) After trying the nacho-less red pepper nacho recipe the other day, I tried another bread substitution in the form of a bun for my burgers – sweet potato! Sweet potatoes are easy to cook with, they can last in your pantry for a while, and you can make so many unique recipes with them. Years ago, I used to make “Sweet Potato Toast” instead of bread for breakfast.

I’m not a health expert, but I do know that there are quite a few articles and blogs on the health benefits of sweet potatoes. For me, adding a sweet potato instead of a bun to your burger or slider, is a great way to mix things up and it tastes great with a mimosa!

Sweet potato bun, mushroom burger, mild cheddar, avocado, cremini mushroom
Sweet potato bun, mushroom burger, mild cheddar, avocado, cremini mushroom

Hot Tip 1: If you have extra sweet potato leftover after you slice your “buns,” you can use the rest to make delicious sweet potato fries for a side!

Hot Tip 2: This burger and sweet potato bun twist is a juicy combo, so have lots of paper towels or napkins handy when you dig in.

What You’ll Need for this Brunch Recipe

What You’ll Need for the Burger

  • 1 lb Ground beef (80% lean, 20% fat)
  • 2-4 oz Cremini mushroom stems, minced
  • 1/4 cup Dry rub of your choosing (I used a smoky dry rub)
  • 3-4 tbls olive oil
  • 1 -2 Rosemary stems

What You’ll Need for the Sweet Potato Buns

  • 2 -3 sweet potatoes, sliced circles 1/8 – 1/4-inch thick
  • Salt and pepper to coat
  • 1 tsp Chipotle (Optional: use cayenne or a sweet dry rub)
  • 1-2 tsps olive oil

Add the sauce.

Optional Toppings

  • 2-4 oz Cremini mushroom tops
  • 1/2 Medium avocado
  • 2 oz sliced mild cheddar
  • Yum yum sauce

How to Cook the Burger

  1. Add oil and rosemary to a 10-inch cast iron skillet and heat to medium-high. Occasionally stir the rosemary.
  2. Add dry rub, chopped mushroom stems, and salt to the meat. Mix well, then divide into six balls.
  3. When the oil is smoking, add the meat and flatten them into patties. Allow them to brown for about three minutes. Flip and cook for another 3-5 minutes. Once cooked to your desired wellness, add thinly sliced cheddar, and set them aside. (Consider adding foil to keep them warm while you move onto the sweet potato buns buns)
  4. Reserve the oil and juices in your skillet! (This will give your sweet potato buns a delicious flavor with a hint of rosemary)

How to Cook the Sweet Potato

  1. In a bowl, combine the sweet potato rounds, salt, pepper, and chipotle.
  2. Add more oil to the skillet if needed. Add the sweet potato rounds and cook for about 5 minutes until browned. Flip. Then cook the other side for about 5 minutes.
  3. Voila! You’ve got buns, hun!
Sweet potato bun sliders
These sliders are almost ready for the top bun! Sweet potato bun, mushroom burger, mild cheddar, avocado, cremini mushroom

How to Cook and Prepare the Slider Toppings

  1. Add salt and oil to the mushroom tops. I used an air fryer to crisp, you could also brown on the skillet. It will take 10-15 minutes.
  2. Mash the avocado.
  3. Once all of the items are cooked, put it all together! Start with a larger sweet potato slice, top it with your burger, layer on your additional toppings, maybe add some Yum Yum sauce or ketchup, place another sweet potato on top and enjoy!
Adding the final sweet potato to top the bun!

Sweet Potato Sliders

Brunch American
By Tori Mason Serves: 6
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes

A lighter brunch with sweet potatoes is exactly what the doctor ordered!

Ingredients

  • Burger
  • 1 lb Ground beef (80% lean, 20% fat)
  • 2-4 oz Cremini mushroom stems, minced
  • 1/4 cup Dry rub of your choosing (I used a smoky dry rub)
  • 3-4 tbls olive oil
  • 1 -2 Rosemary stems
  • Sweet Potato Buns
  • 2 -3 sweet potatoes, sliced circles 1/8 - 1/4-inch thick
  • Salt and pepper to coat
  • 1 tsp Chipotle (Optional: use cayenne or a sweet dry rub)
  • 1-2 tsps olive oil
  • Optional Toppings
  • 2-4 oz Cremini mushroom tops
  • 1/2 Medium avocado
  • 2 oz sliced mild cheddar
  • Yum yum sauce

Instructions

Burger

1

Add oil and rosemary to a 10-inch cast iron skillet and heat to medium-high. Occasionally stir the rosemary.

2

Add dry rub, chopped mushroom stems, and salt to the meat. Mix well, then divide into six balls.

3

When the oil is smoking, add the meat and flatten them into patties. Allow them to brown for about three minutes. Flip and cook for another 3-5 minutes. Once cooked to your desired wellness, add thinly sliced cheddar, and set them aside. (Consider adding foil to keep them warm while you move onto the sweet potato buns buns)

4

Reserve the oil and juices in your skillet! (This will give your sweet potato buns a delicious flavor with a hint of rosemary)

Sweet Potato Buns

5

In a bowl, combine the sweet potato rounds, salt, pepper, and chipotle.

6

Add more oil to the skillet if needed. Add the sweet potato rounds and cook for about 5 minutes until browned. Flip. Then cook the other side for about 5 minutes.

7

Voila! You've got buns, hun!

Optional Toppings

8

Add salt and oil to the mushroom tops. I used an air fryer to crisp, you could also brown on the skillet. It will take 10-15 minutes.

9

Mash the avocado.

10

Once all of the items are cooked, put it all together! Start with a larger sweet potato slice, top it with your burger, layer on your additional toppings, maybe add some Yum Yum sauce or ketchup, place another sweet potato on top and enjoy!