An easy and gluten-free version of your favorite sliders, perfect for football Sundays. These mini burgers use sweet potato rounds as buns and are topped with classic condiments or fun additions like sautéed onions, avocado, and bacon.
For the sweet potato mini buns:
1. Take 2 medium sized sweet potatoes and slice them into rounds approximately 3/4 to 1 inch thick.
2. Add the sweet potato rounds to a bowl and coat them with a little olive oil.
3. Arrange the coated sweet potato rounds on a greased baking sheet.
4. Broil in the oven at 500F (260C) on the bottom shelf for about 12 minutes, or until tender and lightly browned (watch carefully to prevent burning).
5. Season the cooked sweet potato buns with salt and pepper to taste.
For the sliders:
1. Take one package of grass-fed beef and divide it into 8 mini burger patties.
2. Cook the mini burger patties in a skillet until desired doneness.
3. Sauté some onions in a separate pan until caramelized.
To assemble:
1. Place a mini burger patty on a sweet potato bun.
2. Top with sautéed onions, sliced avocado, and cooked bacon.
3. Serve with ketchup or your favorite burger sauce.
