Recipe: Hamburgers with a Sweet Potato Bun.

September 26, 2014

I love hamburgers. With a bun, without a bun, frozen, homemade, In&Out, McDonalds and even Runza. I could eat hamburgers every day. There are times where I have to literally tell myself, "don't eat another hamburger this week, Kristen" It's that bad people and, last night, I knocked it out of the park. I got this recipe from Practical Paleo, and it was probably my favorite thing so far. The title of this post is probably a bit misleading, it's not really a bun, more like a pancake. But, if you're not up for making the bun, the hamburger was so good itself, it doesn't even need the bun. I hope you enjoy as much as we did!

Hamburger Ingredients: 
  • 1 pound ground beef
  • 1 jalapeƱo, diced (leave out the seeds for less spicy)
  • 1 teaspoon spiced paprika
  • 1 teaspoon onion powder
How to make the burgers: 
  1. Combine all the ingredients in a mixing bowl. 
  2. Separate the meat into 4 patties (we made three since we like 'em bigger) 
  3. Put a thumb print in the middle to make them cook evenly. 
  4. Heat some coconut oil in a pan and heat to medium heat. 
  5. Cook the burgers for about 4 1/2 minutes on each side. 
  6. Eat them, enjoy them and make them again. 
 Look at those fresh jalapeƱos. Yum. 
 Make sure to give it a good thumb print! 

Ingredients for the sweet potato bun: 
  • 3 eggs
  • 2 teaspoons coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 cups shredded sweet potatoes (I had one huge sweet potato and it made 4 cups) I used my food processor to make sure they were nice and shredded
  • coconut oil for frying them
  • (We doubled the recipe for extra and double it made about 10 pancakes)
How to make the 'pancakes'
  1. In a medium bowl, beat the eggs with the coconut flour, cinnamon and sea salt. Mix in the sweet potatoes until well combined. 
  2. Add about 2 tablespoons of coconut oil to a large skillet over medium heat. 
  3. Spoon the mixture into cakes, about 4 inches in diameter. 
  4. Cook for about 3 minutes on each side. 
  5. Once they were done, we turned the skillet up to high and let them fry for about another minute on each side to make them nice and crunchy! 
 The key is in the food processor. It was so helpful in getting them nice and small. 
 Combine the potatoes with the egg mixture. 
(I added a little big more sweet potato because I had extra!) 
 As I put them in the skillet, I flattened them with a spatula. 
The finished product! 
Um, yes. 


  1. WOW! Now that's a hamburger!! Can you tell me the reason for the thumb print in the burger? How does that make it cook better?

    1. To ensure that the meat cooks evenly! The indentation helps the patty hold its shape—rather than swelling—as it shrinks during cooking.


I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen