Grain-Free Caribbean Burger
I recently worked with the Mushroom Council on a contest they were promoting called the Blended Burger Contest. Because of this contest, I came up with this recipe. I want to preface — I am not legally obligated to share this recipe, but I wanted to. This is just an example of why I only work with brands I truly align with: because I genuinely love the content i produce with them and their products! That being said, here is my Caribbean burger skinny swap recipe and let me tell you, it’s incredibly delicious! These can also be served as sliders, for anyone looking to spice up their summer parties with some unique light bites.
First, I swapped out a classic bun for roasted sweet potato slices, marinated in a Caribbean inspired liquid seasoning. Next, i created a blended burger with mushrooms and beef, and added a hint of liquid seasoning to that mixture as well. Finally, I topped the burger with some mango salsa and fresh avocado for that extra tropical flare.
1/2 cup coconut water
1/4 cup mango purée
1 teaspoon jerk seasoning
1/2 lime juiced (or to taste)
2/3 cup grass-fed beef
1/3 cup mushrooms
1 teaspoon liquid seasoning
Sweet Potato “Bun”:
1 sweet potato
Salt to taste
Pepper pepper to taste
1/2 cup liquid seasoning
1/4 cup mango, chopped
1/4 cup tomato, chopped
1 teaspoon cilantro, finely chopped
1 tablespoon red onion, chopped
¼ lime, juiced
*Make buns first so they can cook while making burger.
1. Preheat the oven to 425 degrees F.
2. After the sweet potatoes sit in liquid seasoning for 5 minutes, take them out and brush them with coconut oil. Sprinkle salt, pepper, and sesame seeds on top.
3. Place sweet potato “buns” into the oven for 20-30 minutes, until browned.
4. Mix together all ingredients in a separate bowl.
5. If there is any leftover liquid seasoning left, mix into salsa for an extra kick of flavor!
7. In a bowl, combine grass-fed beef with finely chopped mushrooms (patty should be 75% beef & 25% mushrooms).
8. Mix 1 teaspoon of liquid seasoning into burger mixture.
9. Create a patty with the meat mixture.
10. Season a pan with coconut oil and place the patty in the pan to cook one side.
11. Cook for 4-6 minutes on one side, and flip to cook for another 4-6 minutes, until fully cooked. Internal temperature should be around 145 for a medium rare burger, and 160 for a medium burger.
12. Take your sweet potatoes out of the oven once cooked to desired temp.
13. Place the patty on sweet potato buns and serve with mango salsa on top. Add extra avocado and lime juice if desired.