One of our favorite appetizers at a restaurant back in Kuwait was a platter of sliders. They had the softest buns with a light twist, a yummy mayo-based sauce, crispy shoe string fries, and of course, the mini beef burger. Though tasty, when you put the ingredients together and it doesn’t make for the healthiest of appetizers. I decided to try to make a healthier version of the appetizer — and I was quite pleased with the result.
Instead of the bun, I baked sweet potato rounds. Instead of the potato fries, I used parsnips. Instead of the mayo, I used avocado. The only thing that remained somewhat the same was the burger. I don’t know what ingredients were used in the original recipe, but I kept my burger really simple, 100% lean ground beef, some diced onion, and a few spices. The combination of flavors was great. Here’s the recipe!
2 sweet potatoes, medium size
3 parsnips, peeled and cut into matchstick slices
500 g lean ground beef
1/4 cup onion, diced
2 teaspoons garlic powder
1 teaspoon coriander powder
1 teaspoon cumin
1 teaspoon salt
1 avocado, peeled, deseeded, and mashed
extra virgin olive oil for drizzling/cooking
Himalayan salt to taste
Sweet Potato Rounds
- Preheat the oven to 200 C.
- Wash and scrub the sweet potatoes. Cut into rounds, about 1/2 inch thick.
- Place parchment paper on a baking tray, slightly coat with olive oil
- Lay the sweet potato rounds on the baking tray. Make sure the rounds don’t touch. Brush each round with a touch of olive oil. Sprinkle a bit of Himalayan salt on the potatoes.
- Bake in the oven for 20 minutes. Flip each potato then bake for another 20 minutes.
- Remove from the baking tray and place the rounds on kitchen towel to absorb the oil.
- In a large bowl combine together the minced beef, diced onion, garlic powder, coriander powder, cumin, and salt. Mix well.
- Shape into mini burgers.
- Heat a frying pan. Add just enough oil to coat the bottom of the pan. Fry each burger for about 4 minutes on each side (may need longer depending on the thickness of your burger patties).
- Remove from the pan and place on a kitchen towel to absorb the excess oil.
- Wash and peel the parsnips.
- Slice finely into thin strips. You can also use a spiralizer.
- Heat a frying pan. Add just enough oil to coat the bottom of the pan. Add the parsnips and fry until they’re soft but slightly crispy and golden in color. (About 3-4 minutes on medium heat.)
- Wash, peel, deseed the avocado.
- Mash the avocado flesh.
- Add spices to your taste — I kept it as plain avocado to allow the other flavors of the ingredients come out.
Assembling the burger
One sweet potato round, one burger patty, a dollop of mashed avocado, and a few parsnip fries on top to garnish.
I tried the sliders both with a second sweet potato round on top and just with the single sweet potato — both versions were great 🙂
sliders – with sweet potato rounds as the ‘bun’
I served this with a simple rocket salad:
2 cups rocket leaves
1 cup sun-dried tomatoes
1/2 cup diced black olives
2 tablespoons pine nuts
drizzle extra virgin olive oil and balsamic vinegar to taste for the dressing
Put all the ingredients together in a large bowl. Toss to evenly coat with dressing. Serve and enjoy!