The sweetness of a Sweet Potato Pancake “bun” (recipe below) compliments the spiciness of this burger.
1 jalapeño pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
Sea salt and black pepper to taste
1 lb ground bison
ON THE SIDE
Serve with a green salad or grilled vegetables to round out your plate.
CHANGE IT UP
Use ground beef or lamb instead of bison. Top with bacon and Roasted Garlic Aioli (recipe here) for some added depth of flavor.
Place the jalapeño pepper over an open flame or on a grill until the skin is blackened all over. Remove from heat, and peel the skin off the pepper under cool running water. Chop the pepper, only including the white ribs and seeds if you like an extra spicy burger.
In a large mixing bowl, combine the meat, roasted pepper, and spices until well integrated. Form into four 4-ounce patties, adding a thumbprint dimple in the center to allow for even cooking.
Grill the burgers approximately 4-5 minutes per side or until they are done to your liking.
Sweet potato pancakes
Enjoy these pancakes for breakfast or use them as a bun for any burger! They can be made ahead of time and reheated to use within a few days. For a lower-carb option, make them with shredded carrots instead of sweet potatoes.
4-5 large pancakes
2 teaspoons coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or shred them by hand)
Coconut oil for pan frying (amount will vary)
CHANGE IT UP
Replace the cinnamon and ginger with 1/4 teaspoon of rosemary.
In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined.
Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake.