2200 best burger on sweet potato bun

Ramen noodle buns are all the rage now. I’m sure they are delicious, but not so healthy. This sweet potato noodle bun is the answer to the health-conscious-foodie’s desire to hop on the ramen bandwagon. This is genius! I wish I could give credit to the bun’s original creator, but the recipe for these buns seems to be showing up in different forms everywhere. Here’s my version — they are easy to make, taste great with the burgers, and look beautiful. Be forewarned… this is one deliciously messy burger…

Sweet potatoes strengthen the body and give you energy. They are great for many annoying stomach conditions including both diarrhea and constipation. (If your stomach issue is acid regurgitation, these tubers are not for you.) And, if you suffer from night blindness, jaundice or some irritating skin conditions, eating sweet potatoes can help. Research has also shown that these orange beauties can even help detoxify your liver. In the olden days, people used sweet potatoes as a topical remedy for eczema and insect bites — while I can’t say I’ve tried this, I’d be willing to mash some up the next time it’s called for…

First, you need to spiralize a few sweet potatoes (I use a spiralizer that you crank, but you can use a hand-held tool as well)…
spiralized sweet potatoes

Take the spirals, cook them in a pan briefly, add an egg, then press the softened spirals into a few ramekins…
spiralized sweet potatoes and egg ramekin

Weight them down with some cans and let them set in the fridge for awhile…
cans in ramekins for sweet potato buns

Cook the buns in a little oil until they are a bit crispy…
sweet potato buns cooking second side

Then, stack your burger the way you like it…
2200 burger on sweet potato bun closer side

Mine has a grass-fed beef burger, a thick juicy slice of tomato, some great guacamole and some bok choy sprouts…
2200 best burger on sweet potato bun

This is truly amazing. Get your napkins ready and enjoy!
2200 burger on sweet potato bun side view

Burger With Guacamole On Sweet Potato Noodle Bun
(serves 2)
recipe inspired by all of my favorite healthy food bloggers… thanx…

2 medium sweet potatoes, peeled and spiralized into thin noodles
3 Tbs extra-virgin olive oil, divided
1 tsp garlic powder
sea salt and black pepper to taste
1 egg, beaten
2 grass-fed beef burgers, cooked (either grilled or pan-cooked)
2 thick tomato slices
1/2 cup guacamole
a handful of sprouts (I used bok-choy sprouts)

Heat 1-Tbs oil in large skillet over medium-high heat. Add spiralized sweet potatoes, garlic powder, salt and pepper. Toss gently with tongs until slightly softened, about 3 minutes. Transfer to a large bowl and let cool slightly. Stir in egg until noodles are coated.

Put spirals into 4 ramekins, until they are about halfway filled. Press a piece of parchment paper on top of spirals in each ramekin. Use a weight or a can to press down on the spirals (see photo above). Place the ramekins in the fridge until you are ready to cook. These buns are best served immediately, so don’t cook them too early or they won’t retain their crispness (Oh, they will still be delicious, but they will be even messier to eat!).

Heat 2-Tbs oil in same skillet. Place each ramekin upside down in the skillet and tap on the bottom until the bun comes out. Cook until browned on bottom, about 4 or 5 minutes. Carefully flip with spatula and cook until browned and crisp on second side.

Place one bun on each plate. Top with a burger, tomato slice, guacamole and sprouts. Place the remaining bun on top of the pile. Get out your napkins and enjoy!


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