| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 1 large sweet potato
- 4 tbsp coconut oil
- 1 pound grass-fed ground beef or bison
- 1 tsp sea salt
- 1 tsp fresh-ground pepper
- 4 tbsp coconut cream
- 1/2 tsp Bragg’s aminos
- 2 tomatoes (sliced)
- 2 cups arugula
Ingredients
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|
Instructions
- Preheat oven to 425 degrees.
- Slice sweet potato into eight 1/2-inch slices (don’t worry about peeling it first).
- Place on a parchment-lined baking sheet and drizzle with 2 tablespoons coconut oil, and sprinkle with salt and pepper. Roast for 20 minutes, or just until the sweet potato slices can be easily pierced with a fork. Remove and cool.
- In a large bowl, mix together ground beef, salt, and pepper. Form into 2 1/2-inch to 3-inch sliders. Fry in a bit of coconut oil or grill until desired doneness is acheived.
- In a small bowl, whisk together coconut gream and Braggs.
- To assemble burgers, spoon the coconut cream sauce on top of a sweet potato slice. Top with tomato, arugula, and a cooked burger. Finish it all off with a second sweet potato slice. Serve and enjoy!
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