These Cajun burgers use grilled sweet potato buns instead of bread! They’re a healthy, whole30, gluten and dairy free summer meal with a taste of the south!
PIN Cajun Burgers with Sweet Potato Buns
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, except that one time I made him Cajun Instant Pot Chili.
I guess he wasn’t picturing cauliflower when he suggests these things to me.
BUT, since he FINISHED 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.
Other Burger Recipes
Healthy Burger in a Bowl
Grilled Pineapple Paleo Burger
Cheeseburger Spaghetti Squash Casserole
Cajun Burgers with Sweet Potato Buns
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!
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.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
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)
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER,FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!