Spicy Burgers with Sweet Potato/Carrot Pancake Buns

By Kathy C.

spicy deliciousness paired with caramelized onions, Bird Dog BBQ sauce, grilled asparagus and raw veggies
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Ingredients

• Burgers:
• 1 jalapeno pepper
• 1 tsp smoked paprika
• 1 tsp onion powder
• Sea salt and pepper to taste
• 1 lb ground beef
• Carrot/Sweet Potato Pancake Buns:
• 3 eggs
• 2 tsp coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp sea salt
• 1 1/2 cups shredded sweet potatoes (use a food processor!)
• 1/2 cup shredded carrots
• Coconut oil for pan frying

Details

Servings 4
Adapted from amazon.com

Preparation

Step 1

1. Heat up the grill to medium-high heat.
2, Grill the jalapeno until the skin is completely blackened. Then run under cool water and use a knife to scrape off the skin. DO NOT TOUCH WITH YOUR FINGERS. I once diced jalapenos and then touched my eye. Never again. Never.
3. Remove the seeds and then mince the jalapeno. Mix all ingredients in a large mixing ground, being sure to mix thoroughly.
4. Shape into four patties.
5. Grill 5 minutes each side or until done to your preference.

Carrot/Sweet Potato Pancakes
Directions
1. In a medium-sized bowl, use an egg beater to mix the eggs with the coconut four, cinnamon, ground ginger and sea salt.
2. Place the shredded sweet potato and carrot into a large microwave-safe bowl. Cover with a microwave-safe plate. Add 2 tablespoons water and the nuke for 5 minutes. This will make your sweet potato/carrot mixture soft and easier to cook.
3. Mix the shredded sweet potato/carrot mixture with the rest of the ingredients until well combined.
4. In a skillet, heat up coconut oil over medium-high heat.
5. Drop mixture into the skillet. When bubbles appear on the pancake, flip it over.
6. Repeat until all the mixture is gone. (Make 8 pancakes to equal 4 buns)

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