Bison Bacon Sweet Potato Sliders
Ingredients
- 2 large Sweet Potatoes
- 1 tbsp. coconut oil
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground pepper
- 1 lb. grass-fed Bison or grass-fed beef
- 1 tsp. sea salt
- 1/2 tsp. ground pepper
- 1 tsp. All purpose seasoning
- 1 lb. nitrate free, uncured bacon (I like Applegate Farms)
- Quick Guacamole (1 avocado, juice from 1/2 lime, 1/2 tsp. sea salt, 1 tsp. cumin, 1/4 tsp. chili powder, 1/4 tsp. pepper)
Instructions
For the Bacon:
- Pre-heat oven to 350 and cover a baking sheet with a cooling rack or foil.
- Place bacon onto cooling rack or foil and bake for 15 min. or until cooked well.
- Remove from the oven and set aside.
For the Sweet Potatoes:
- While bacon is cooking, wash and peel potatoes.
- Cut into fairly thick (1/4 or so) slices trying to make them as close to the same size as possible.
- Place into a bowl and add in melted coconut oil.
- Toss with the oil, sea salt and pinch of pepper.
- Lay out evenly onto a baking sheet.
- Once bacon is done, increase temperature to 375 degrees.
- Cook potatoes, flipping once for 25-30 minutes or until lightly golden and slightly crisped.
- Set aside
For the Burgers
- Mix Bison and seasonings in a medium bowl.
- Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
- Heat a grill or grill pan to medium.
- Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
Assemble your burgers!
- Layer a sweet potato with a burger patty, top with a slice of bacon cut in half, then a spoonful of quick Guacamole and finally a second potato slice.
- Serve and enjoy!