Bun Free Mini Beef Sliders with Sweet Potato, Onion & Avocado
  • Prep time: 35 minutes
  • Calories: 570
These days, a lot of people are watching their carbohydrate intake and are careful not to eat too many 'refined' carbs. In this recipe we’ve swapped out the buns for tender slices of roasted sweet potato. You get the delicious components of a beef slider with the guilt-free, bun-free bonus. Tailor make your slider to suit you and get as messy as you like.
  • 400 g of Sweet Potato
  • 300 g of Beef Mince
  • 1 of Avocado (small)
  • 1 of Tomato (small)
  • 1 75g Pack of Baby Cos Leaf
  • 2 Tbsp of Dijon Mustard & Mayonnaise
  • 1 of Garlic Clove
  • 1 Tbsp of Parmesan (Finely Grated)
  • 1 of Brown Onion
  • 1 of Pickles

Bake Sweet Potato & Onion:

Preheat the oven to 200°C. Thinly slice sweet potato into 8mm thick rounds. Peel onion and cut into thick rings. Place sweet potato and onion rings on a lined baking tray, drizzle with olive oil and season with salt and pepper. Cook in the oven for 20-25 minutes until tender.

Make Slider Patties:

Meanwhile, peel and mince garlic. In a bowl, combine beef mince, garlic, parmesan, salt and pepper. Using your hands, mix well and form into 6 even sized patties. Press a small indent into the middle of each one.

Cook Patties:

Heat oil in pan over medium-high heat. Add patties and cook until no longer pink and just cooked through, 3-4 minutes per side. Remove from pan and set aside to rest for about 5 minutes.

Prepare Remaining Ingredients:

Thinly slice pickle and tomato into rounds. Score avocado flesh and use a spoon to scoop into a small bowl. Mash avocado with a fork and season with with salt and pepper.

You Plate It:

Assemble the sliders with a piece of sweet potato as the base, baby cos, tomato, patty, and onion rings, and top with smashed avocado, pickle and Dijon mayo, finishing with another slice of sweet potato. Serve 3 mini sliders per person with any spare sweet potato, onion rings and salad ingredients on the side. Delish!