Burgers, burgers, burgers. Another burger recipe so soon??? Yeah. It’s summer. I don’t know how many BBQ’s I’ve been to in my life, but the most commonly served meal across the BBQ board is burgers. Besides, if you’re like me, you could easily eat burgers at least once a week. But I also like to “gourmet” up a burger a little too. That keeps it fresh and interesting and can be oh so decadent. Just like these Smoked Paprika Burgers with Sautéed Chanterelles on Sweet Potato Buns.
I’ve talked about this in other blog posts, but since going Paleo my biggest challenge is finding a replacement for the burger bun. Well I think I found a winner here with these sweet potato buns. Don’t get me wrong, my CauliBuns (made with cauliflower) are good too, but these sweet potato buns were perfect for this task. They held together well and had a great subtle sweet potato flavour. It’s almost like having a side of sweet potato fries! Now that I am saying that, it might be best to skip the sweet potato fries as a side on this one. It could mean a sweet potato overload.
I’m a little mixed when it comes to burger seasonings. Haha! I said “mixed” when it comes to seasonings. Mixed……seasonings….. Sometimes I have to laugh at myself. Anyway, when I do burgers, half the time is just simple plain jane salt and pepper, and the other half of the time I like to add a little seasoning. The key here is to enhance the flavour of the burger meat, not mask it. Since I have been on such a smoked paprika kick lately, it seemed a perfect ingredient for a smoky flavour.
Toppings were kept simple on this burger. Bacon, lettuce, and some sautéed chanterelle mushrooms. If you’re a mushroom person, you can respect the flavour and colour of the chanterelles. They are beautiful. Do you have to use chanterelles for this dish? Absolutely not. Use your fave. The earthier the better, but any will do. If you find mushrooms bland, ad a tbsp. or two of liquid beef broth. That should pull out some flavour. Or sauté in some onions. If it works on steak, it’ll work on a burger!
For the side, I just kept it simple and made a quick grilled kale salad with my lime vinaigrette. You can have anything you want. I honestly was running out of good photography light so I just made the quickest side I could at the time. My focus was on the burger anyway.
So give this a recipe a shot. Doesn’t have to be cooked on a BBQ. You can cook in a pan, on a griddle, or even in the oven. As always, try, like, comment, and share. If everyone does a little bit, we can have a great food forum for yourselves and others to use!Print
Smoked Paprika Burger with Sautéed Chanterelles on a Sweet Potato Bun
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup chopped chanterelles
Sweet potato buns
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup potato starch
- 1 cup sweet potato
- 1 tbsp baking powder
- 1-1/2 cup almond milk
- Makes 8 buns (4 sets)
- Mix all of the burger ingredients in a bowl until well combined.
- Form into 4 x 1/4lb patties, or 3 x 1/3lb patties.
- Let sit.
- Prepare the Sweet Potato Buns as instructed.
- Chop the chanterelle mushrooms.
- Cook the burger patties to your desired temp and using your desired method (oven, skillet, BBQ, etc.).
- Fry some bacon strips if desired.
- Sauté the chanterelle mushrooms in 2 tsp olive oil until glistening and tender.
- Build your burger as desired using the Sweet Potato Buns.
- Serve with a side of Salad or fries (that might be a lot of potato) and top with the chanterelles, your fave non-dairy cheese (or dairy if you prefer), and whatever other toppings you like.
- Pour an adult beverage.
- Revel in your creation! Don’t revel too long though or your family/guests may eat it all on you before you get a chance to taste it.
Sweet Potato Burger Buns
- Heat the oven to 350F.
- Add the almond flour and coconut flour to a bowl.
- Sift the potato starch into the bowl using a sifter or fine mesh sieve.
- Add the sweet potato, baking powder, and almond milk and mix well to combine.
- Place a 4″ ring mould onto an oiled (or parchment covered) baking sheet.
- Scoop about a half cup of the batter into a 4″ ring mould (or other device for making the bun shape) and press the mixture evenly.
- Repeat for all 8 bun halves.
- Place the sheet in the oven and bake until the buns are golden brown (15-20mins).
- Remove the tray from the oven and let the buns cool slightly.