I hope everyone enjoyed their 4th of July weekend! We spent the holiday at my parents’ in southern Colorado enjoying small town festivities. We started our day with a family workout at the track, went to the parade, floated the river (which was a little short-lived with the little kiddos), barbecued with friends and family, and then topped it all off with the firework show–where all of the kids crashed and fell asleep. We’ve been running the kids ragged all weekend. They’ve played hard and crashed hard, just how we like it.
I made these burgers just before we headed out of town. Brett’s been on a clean-eating kick (and I’ve been pretending to be :)) He always has more discipline than I do, especially when I’m pregnant. My cravings seem to get the best of me and I can’t give up some of my favorites-like chocolate or french fries and burgers.
These were a win for both of us. Instead of regular buns, mini turkey burgers are sandwiched between thick-cut roasted sweet potato rounds!
Top the sliders with any toppings you’d like! We topped ours with turkey bacon and lettuce, and whipped up a simple balsamic mustard to spread (and dip) them in. Add some barbecue sauce, avocado, tomato and these can turn into a serious slider…and quite the biteful.
- 1.5 pound ground turkey or lean ground beef, thawed
- 1 tsp garlic salt
- 1.5 tsp steak seasoning
- 2 large sweet potatos
- 1 tbs extra virgin olive oil
- 3-4 slices cooked turkey bacon
- lettuce torn into small pieces (slider size)
- Mix ground turkey with garlic salt and steak seasoning. Shape into 8-10 mini patties (about 1/4 of a cup meat). Set aside. **size of your patties depends on the size of sweet potato slices you have since they will be the bun.
- Slice sweet potatoes into 1/4-1/2 inch thick slices. Drizzle with olive oil and season with salt and pepper. Roast in oven at 400 for 20-30 minutes (flipping half-way through). You want edges to be slightly crispy.
- While potatoes are roasting, grill the burgers. Place patties on a well-heated grill flipping after 3-4 minutes, and cook until cooked through (and desired done-ness).
- Assemble burgers, placing a mini burger in between two roasted sweet potato slices. Garnish burgers with lettuce, bacon, and mustard (or any other desired toppings).
- makes 8-10 burgers depending on size of patties and sweet potatoes! Serve any sweet potato rounds that are too small to be buns as chips on the side!
- **Whole30 and Paleo approved