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Sweet Potato Sliders are a healthy and comforting way to enjoy your favorite burgers. Tender sweet potato slices act as a gluten-free bun alternative and add extra nutrients to each bite!
This recipe is a fun twist on sweet potato toast, with your favorite burger toppings. If you love sweet potato pizza, you’ll love this idea, too!
Sweet potato buns have a starchy, comforting texture that will leave you feeling full and satisfied. When you add your favorite toppings, it tastes like a classic burger!
Ingredients You’ll Need
The key to this recipe is looking for a wide sweet potato so you can slice it into large rounds that will easily hold your burger patties.
My healthy burger recipe (made with lentils for extra fiber & budget stretching) is perfect for this, but you can also use chicken burgers, turkey burgers, or your favorite veggie burger, instead.
Drizzle them with homemade burger sauce, or use ketchup, mustard, and any other veggie toppings you love.
How to Make Sweet Potato Sliders
Preheat the oven to 400ºF and line a large baking sheet with parchment paper. You may want to prepare two baking sheets, depending on how many sweet potato slices you want to roast. (Leftovers can be used in the morning as a toast alternative.)
Scrub the sweet potato under running water to remove any dirt, then dry well with a towel. Use a sharp knife to cut the sweet potato into slices that are roughly a 1/4-inch thick. There’s no need to peel them!
Arrange the slices in a single layer on the parchment-lined baking sheet, then bake them at 400ºF until they are tender, about 20 minutes. You can leave these plain, or sprinkle them with a little salt and pepper to boost the flavor.
There’s no need to flip the slices because in this case, it’s nice to have one side “drier” than the other. You can use the more moist side of the sweet potato on the inside of your burger, and the dry side will make these easier to hold.
While the sweet potatoes are in the oven, combine the ground beef, cooked lentils, garlic powder, and salt in a large bowl. Mix well, until the mixture looks relatively uniform, then use a 1/4 cup measure for scooping.
Transfer the measurement to your hands and flatten it into a slider-size burger patty. Repeat with the remaining mixture, forming about 11 to 12 small burgers.
Heat a skillet over medium-high heat and spray it with cooking oil. Cook 4 of the burger patties at a time, flipping them over after roughly 3 minutes. Repeat on the other side until the burger sliders are cooked through then finish cooking the remaining patties.
Serve the cooked burgers on the warm sweet potato slices and add any toppings you love, like red onion, sliced tomato, lettuce, or any other veggies you love.
Top it with burger sauce, BBQ sauce, or even your favorite slaw!
Have leftovers? Crumble the burgers over chopped romaine lettuce to make a Big Mac Salad.
Ingredients
- 2 large sweet potatoes (as wide as possible)
Burgers
- 1 pound lean ground beef
- 1 cup cooked brown lentils
- 1 teaspoon fine sea salt
- ¼ teaspoon garlic powder
Optional Toppings
- 1 batch special sauce
- romaine lettuce, sliced tomatoes, or red onion
Instructions
- Preheat the oven to 400ºF and line 2 large baking sheets with parchment paper. Slice the sweet potatoes into ¼-inch thick rounds, making roughly 24 slices, then arrange them on the parchment-lined pan. Bake until the slices are easily pierced with a fork, about 20 to 25 minutes. (Don't flip them; it's easier to hold the burgers if one side is dry.)
- While the sweet potato slices are cooking, combine the ground beef, lentils, salt, and garlic powder in a large bowl. Stir well to mix, then use a ¼ cup to scoop the mixture. Flatten the patty between your hands, making it a ½-inch thick and roughly as wide as your sweet potato slices, then transfer to a plate. Repeat with the remaining meat, forming roughly 12 patties.
- Heat a large skillet over medium-high heat, then spray with cooking spray to help prevent sticking. Cook 4 burger patties at a time (or however many will fit in the pan) and flip after roughly 3 to 4 minutes. Cook the other side until the centers are fully cooked through; you can check the temperature with a meat thermometer to make sure it reaches 160ºF. Repeat with the remaining patties until they are all cooked.
- When the sweet potatoes are tender, arrange a slice on a plate and top it with one of the cooked burgers. Add any toppings you love, then place another sweet potato slice on top. (Let the dry side face the outside of the burger for easily handling, or eat these with a knife and fork.) Serve warm right away.
- Leftover burgers can be stored in an airtight container in the fridge for up to 4 days. Store the sweet potato slices separately; you can reheat these for sweet potato toast, as well, so feel free to cook an extra pan if you'd like to!
Notes
Nutrition
If you try these Sweet Potato Sliders, please leave a comment and star rating below letting me know how you like them.
