Burgers with Sweet Potato Buns and Avocado Lime Mayo
Doing a Whole30 is supposed to be about resetting your hormones, curbing cravings, learning how you respond to certain foods, etc. My first one was all of that. This time, my big takeaway was that I adore baking. Seriously. Making dinner is sort of my 'job,' so that has never had the ability to get me leaping out of bed in the morning. When I have something to bake, you wouldn't be able to bribe me out of the kitchen. It requires more creativity, which is what I love. Then there's that little grin that can't seem to be wiped off my face...
And yes, I'm starting to appreciate Photoshop more. It's not quite the sliver in my rear that it was last time we talked. I still don't really know what I'm doing, but every day I learn something new. If you have learned/mastered Photoshop, how did you get comfortable with it? I'm going through some online courses and a lot of information is over my head, but I've picked up a few things that are useful.
This burger is obviously not something you can eat straight out of your hands like your average burger (although I wouldn't stop you), so you'll have to use a fork. Much better than trying to hold a piece of lettuce in a manageable wrap with juice escaping and dripping down your elbow. Gah.
When heating the oil for the sweet potatoes, you have to heat the oil until it 'shimmers'. When you look closely, you'll see the oil moving and shifting in waves. Hence the shimmer! It can be mesmerizing, but focus and get cooking before it smokes.
Burgers with Sweet Potato 'Buns' and Avocado Lime Mayo
Inspired by Practical Paleo
Yield: 4 servings
1 large sweet potato (about 3 cups, shredded)
3 large eggs
1 teaspoon cumin
2-4 tablespoons coconut oil
Avocado and Lime Mayo
6 tablespoons mayonnaise
Juice from half of a lime
1 ripe avocado
Salt and pepper to taste
1 pound ground beef, divided into 4 equal portions and formed into patties
Salt and pepper to taste
Shred the sweet potato using either the shredding blade of a food processor or box grater. You will not need to peel them. Place in a medium bowl with the eggs and cumin. Stir thoroughly.
Heat a medium skillet (cast iron works great) over medium heat with 2 tablespoons of coconut oil until it shimmers.
Place a heaping 1/4 cup of sweet potato in a mound on the pan and flatten into a patty using a large spoon. Use the spoon to push in any stray edge pieces or they will overcook. Once the bottom begins to brown and it holds together when lifting with a spatula, flip over gently and brown the other side.
You will probably have to cook the sweet potato patties in two batches. If necessary, add additional oil before adding the second batch. You should be able to make 8 patties.
While the sweet potatoes are cooking, you can add the mayonnaise, lime juice, and half an avocado to a small bowl. Mash the avocado with a fork until smooth. Taste and add salt and pepper to taste. Save the other half of the avocado for topping your burger.
Sprinkle both sides of the ground beef patties with a sprinkle of salt and pepper and place in the hot pan. Cook until desired doneness is achieved.
Top one sweet potato 'bun' with a burger, avocado lime mayo, additional avocado slices, and the other 'bun'.