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Burgers with Sweet Potato Buns and Avocado Lime Mayo

Burgers with Sweet Potato Buns and Avocado Lime Mayo

Burgers with Sweet Potato 'Buns' and Avocado Lime Mayo
Inspired by Practical Paleo
Yield: 4 servings

Buns
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 

Burgers
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'.