Just wanted you to know that this tasty grilling recipe is sponsored by my friends over at Laura’s Lean Beef!
These Cajun burgers use grilled sweet potatoes as buns instead of bread! They’re a healthy gluten and dairy free summer meal with a taste of the south!
After 4 years of blogging, I have FINALLY achieved the “VIP champion of the kitchen status” in the eyes of Mr. FFF.
Then, when I do, I make them out of ALL of the vegetables and it makes him not so happy.
I guess he wasn’t picturing cauliflower when he suggests these things to me.
BUT, since he completed his first week of Nurse Anesthetist school – and lived – I decided to surprise him with CAJUN + BEEF.
AKA: the very tune that his food-loving-Cajun-food-addicted-heart beats to.
I meannnn, let’s not ignore that fact that I JUST HAD TO sneak vegetables in there, In the form of a SWEET POTATO BUN (!!!) but can we be mad at that? I mean they’re still carbs AND they’re about eleventy billion times more delicious AND nutritious than a bun.
More on the sweet potato bun shenanigans in a sec.
Let’s talk about DA BEEF.Get grilling with some #healthy Cajun Burgers with #glutenfree Sweet Potato Buns! @laurasleanbeef!Click To Tweet
Specifically, this is All Natural Laura’s Lean Ground Beef!
We’re talking DELICIOUS beef that comes from happy cows raised with no antibiotics or growth hormones. The cattle are also raised on a vegetarian diet of natural grasses and grains – no animal by-products being fed to them here folks!
In addition, no additives, fillers or artificial ingredients are used in the beef. It’s simple, real food, and you can TASTE the difference in each VRY VRY juicy bite.
Straight up. Laura’s Lean Beef is going to be both the CHAMPION of your heart and the champion of ALL your grill-outs, or tailgating shindigs, this Summer!
Especially when each tender mouthful is studded with garlicy, peppers and perfectly spicy Cajun seasoning and mish-mashes with that soft, tender potato and mingles with the subtle sweetness as you munch, munch, MUNCH through each bite of burger BLISS.
Sweet potato buns. Prediction: you’re gonna dig ‘em.
Internet friends, we can’t do a little Creole cookin’ without the holy trinity – peppers, onions and celery- am I right? Good thing a good burg’ is a combination of perfectly cooked, juicy beef and ALL. THE. TOPPINGS.
Sautéing the vegetable trinity until they are all perfectly tender, with juuuust the right amount of crispy-crunch and piling them HIGH atop your natural, real-food burger is kicking up the Cajun vibes to 11 on a scale of 1 to GET IN MY MOUTH RIGHT NOW.
And then there’s that ketchup. Ooooh, that ketchup. ❤ ❤ ❤
Did you even know how SIMPLE it is to make your own, and without all the weird ingredients? This ketchup is made of a few pantry-essential, clean ingredients and is swirled with MORE Cajun seasoning. <– We are NOT skimping out my friends.
COMIT to the CAJUN.
It’s the kind of sauce that explodes out of your “bun,” and all over your face, right alongside the drippy, delicious beef, in a way that can only mean you are doing the summer burger eating VRY VRY right.
I think we all know what this means.
The next time you grill, be prepared for a CAJUN INVASION.
Cajun Burgers with Sweet Potato Buns
For the veggies:
- 2 tsp Extra-virgin olive oil
- 1/2 Large green pepper, thinly sliced
- 1/4 Large onion, thinly sliced
- 1/2 Cup Celery, thinly sliced
- 1/2 Tbsp Fresh garlic, minced
For the burgers:
For the buns:
- 2 Large sweet potatoes
- 2 tsp Extra-virgin olive oil
Pre heat your grill to high heat, letting it heat up at least 10 minutes.
Heat the olive oil (for the veggies) in a large frying pan on medium high heat. Add in the pepper, onion, celery and garlic and cook, stirring frequently, until soft and golden brown, about 5-7 minutes. Keep on low heat to keep warm.
Combine the ground beef, Cajun seasoning and salt in a large bowl and mix evenly. Form into 3 3/4 inch patties. Brush each side lightly with olive oil.
Once the grill is on high heat, put the burgers over direct heat and cook for 4 minutes. Flip and cook an additional 3-4 minutes, or until they reach the desired level of done-ness. Transfer to a plate and cover to keep warm and let rest.
Make 8 slices out of the middle of the sweet potato (it's the largest part) about 1/4 inch thick. Place them into a large, microwave-safe bowl and add a little water. Cover and microwave until they JUST begin to soften, only about 2 minutes. Drain the water and pat the potatoes dry with a paper towel. *
Brush each side of the potatoes with the oil and grill until nice char marks form, about 4 minutes. Flip and cook and additional 3-4 minutes until fork tender, but not mushy.
While the potatoes cook, mix all the ketchup ingredients in a medium bowl.
Divide the ketchup between all 8 of the sweet potato slices. Divide the veggies between 4 of the slices, place one burger on top of each veggie-covered slice. Cover with the remaining sweet potatoes.
*I am sure you could boil them too, but it would only be for 2-4 minutes or so.
THIS POST IS SPONSORED BY MY FRIENDS AT LAURA’S LEAN BEEF. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 9 POINTS+: 8. OLD POINTS:7
(may vary slightly depending on the size of your sweet potato)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!