Sweet Potato 'Buns' and Avocado Lime Mayo

By Ssherahh

Ingredients

• Buns:
• 1 large sweet potato (about 3 cups, shredded)
• 3 large eggs
• 1 teaspoon cumin
• 2-4 tablespoons coconut oil
• Avocado and Lime Mayo:
• 6 tablespoons mayonnaise
• Juice from half of a lime
• 1 ripe avocado
• Salt and pepper to taste

Preparation

Step 1

When heating the oil for the sweet potatoes, you have to heat the oil until it 'shimmers'. When you look closely, you'll see the oil moving and shifting in waves. Hence the shimmer! It can be mesmerizing, but focus and get cooking before it smokes.

Shred the sweet potato using either the shredding blade of a food processor or box grater. You will not need to peel them. Place in a medium bowl with the eggs and cumin. Stir thoroughly.

Heat a medium skillet (cast iron works great) over medium heat with 2 tablespoons of coconut oil until it shimmers.

Place a heaping 1/4 cup of sweet potato in a mound on the pan and flatten into a patty using a large spoon. Use the spoon to push in any stray edge pieces or they will overcook. Once the bottom begins to brown and it holds together when lifting with a spatula, flip over gently and brown the other side.

You will probably have to cook the sweet potato patties in two batches. If necessary, add additional oil before adding the second batch. You should be able to make 8 patties.

While the sweet potatoes are cooking, you can add the mayonnaise, lime juice, and half an avocado to a small bowl. Mash the avocado with a fork until smooth. Taste and add salt and pepper to taste. Save the other half of the avocado for topping your burger.

Sprinkle both sides of the ground beef patties with a sprinkle of salt and pepper and place in the hot pan. Cook until desired doneness is achieved.

Top one sweet potato 'bun' with a burger, avocado lime mayo, additional avocado slices, and the other 'bun'.