These low-FODMAP, gluten-free, paleo sliders on sweet potato “buns” are a MAJOR WIN. Trust me.
-several half-inch-thick sweet potato slices, boiled for 5 minutes to soften them slightly, skin removed
-ground turkey (or beef)
-1 teaspoon fresh rosemary (can use ½ tsp dried)
-1 teaspoon fresh sage or thyme (can use ½ tsp dried)
-1 teaspoon sea salt
-1/2 teaspoon pepper
-2-3 tablespoons olive oil.
-lettuce and tomato for the burgers
Using your hands, mix the ground turkey with the herbs. Shape into slider-sized patties and sauté in olive oil until they’re browned on the outside, and as done as you like them on the inside (5-ish minutes per side). Add more olive oil if the pan is getting dry/sticky.
Meanwhile, in another pan, heat up a tablespoon or two of olive oil on medium (amount will depend on how many sweet potatoes you’re cooking). Sauté the sweet potato slices for a few minutes per side, until they’re starting to brown/darken.
Then, build the burgers like you see in the photo above - Dijon mustard, lettuce, tomato. You may need to eat with a knife and fork, depending on how crispy you made the sweet potatoes. They're ridic yummy either way.