Confetti Burgers

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I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.

  • 1 Sweet Potato, peeled
  • 1 Portabello Mushroom
  • 1/4 Onion
  • 2 or 3 stalks celery
  • 5 Cloves Garlic
  • 3 lbs Bison Meat
  • 2 Tbsp Olive Oil
  • 1-2 Tbsp Coconut Aminos
  • Salt, Pepper, Thyme
  1. In a food processor, combine all the veggies and blend until finely minced.
  2. Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
  3. Form into patties and grill to desired done-ness.

Shown here served with my Butternut Squash and Root Celebration

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