Not only is it a little healthier than using a regular bun, but I also don't have to feel bad about throwing away the leftover buns -- because we can never seem use up the whole bag. Do you have the same problem? I always think of a scene from one of my favorite movies when I toss out those extra buns....
I just laugh out loud every time I see that scene! Anyway, here is my solution to the bun and burger ratio...
INGREDIENTS
For the "buns":
4 large sweet potatoes
olive oil
salt and pepper, to taste
For the burgers:
1 1/2 pounds 80% lean ground beef
Kosher salt and freshly ground pepper
8 thin slices cheddar cheese (optional)
Kosher salt and freshly ground pepper
8 thin slices cheddar cheese (optional)
lettuce and sliced tomato, for topping
INSTRUCTIONS
For the "buns": Slice sweet potatoes into 1/4-1/2 inch thick slices. Drizzle with olive
oil and season with salt and pepper. Roast in oven at 400 for 20-30
minutes (flipping half-way through). You want edges to be slightly
crispy.
For the burger: Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into balls, about 1-inch-thick patties, that will fit with the size of your "buns". The number of burgers you make will vary depending on the size of the "buns" you make. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking.
Serve your burgers topped with all of your favorite toppings. We like grilled onions, guacamole, tomato and lettuce.
Burger recipe source.
Enjoy!
For the burger: Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into balls, about 1-inch-thick patties, that will fit with the size of your "buns". The number of burgers you make will vary depending on the size of the "buns" you make. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking.
Serve your burgers topped with all of your favorite toppings. We like grilled onions, guacamole, tomato and lettuce.
Burger recipe source.
Enjoy!
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