Say that title five times fast! Just kidding. Don’t waste your time cause it’s hard.

Guys. ERMAHGERD this was amazing. Seriously. Ah. May. Zing. I want you all to promise me that you’re going to make it this weekend. Because you need this burger in your life – STAT. This is one of those times where I wish I was a super amazing photographer like Lindsay over at Pinch of Yum (seriously – how does she get such clean, gorgeous photos???) because my pictures do not do this one justice. Still, I tried. One of these days I’ll learn how to properly use my camera….

These were phenomenal. I wish I had leftovers (but for obvious reasons, I don’t). These aren’t particularly difficult to make, but it does take a little bit of time (and it helps if your kitchen isn’t laughably itty bitty like mine is). These burgers are packed with protein AND flavor. I’ve been avoiding gluten since I did my Whole30 over December, so I’m not into buns right now, but I am loving sweet potato everything. Similar to my Sweet Potato Breakfast Toast, the ‘tatoes are replacing the bread in this burger scenario.

Oh, and if you’re thinking, “why on earth would she put mayo on a burger?” because it was amazing. As my boyfriend and I both concluded, the mayo is the clincher. It ties all the other ingredients together perfectly. First of all, homemade mayo is like night and day from store bought mayo (another thing I learned doing Whole30). And it’s really easy to make your own so I’ve been making a lot of homemade mayo and zesting it up with some lemon (and sometimes some dill cause that’s awesome too).

Print Shrimp Avocado Burger with Sweet Potato Bun Ingredients: 1 pound shrimp, peeled and deveined

a little olive oil or coconut oil for cooking the shrimp and the burgers (like 1-2 Tbsp)

1 very ripe avocado

2 eggs

2 cloves of garlic, minced

1/4 cup coconut flour

1 or 2 large sweet potatoes (try to get the roundest ones you can)

1 Tbsp coconut or olive oil

Method: Heat a small amount of oil in a large skillet over medium heat. Add the shrimp. Here, you can throw in any seasonings you might want on the shrimp (optional). I used a little garlic powder and salt and pepper. Stir occasionally and cook until the shrimp are cooked through and pink (usually doesn't take much more than 5-7 minutes). Remove the shrimp from the heat. In a large mixing bowl, scoop out the flesh of the avocado and discard the seed/skin. Use a whisk to mash up the avocado flesh. Add in the two eggs and the minced garlic and whisk together. Then, add in the coconut flour and mix well. It will form a sort of paste. Dice up the cooked shrimp and add to the avocado paste. Mix well. Preheat the oven to 400 F. Cover 1-2 baking sheets in aluminum foil. Wash the sweet potatoes and slice into rounds (I did mine about 1/2 inch thick, but it's up to you). Brush a little oil on each side of the sliced rounds and bake in the preheated oven for 30 minutes, flipping them halfway through for even browning. While the "buns" are baking, heat a little oil in that same large skillet you cooked the shrimp in (again over medium heat). Form the burger "paste" into patties. I get four large patties out of this recipe. Cook for about 8 minutes, and then flip them (carefully!) and cook for another five minutes on the next side. Then, remove from heat and wait for the sweet potato buns to finish baking. Remove the sweet potato slices from the oven when they're done, and plate them as desired. You can do open faced burgers or put a tater slice on top and bottom as I did. See below for the mayo instructions if you're going to make you own! If not making your own mayo, top with whatever your heart desires (I would recommend mayo, more avocado slices, maybe honey mustard, or a thick slice of tomato). Eat and bliss out 🙂 3.1 http://www.healthyvittlesandbits.com/2015/02/25/shrimp-avocado-burger-sweet-potato-bun-homemade-lemon-mayo/

So, if you’re thinking you would like to try making your own mayo (for reals, try it. It’s awesome and really easy), head on over to this page for a thorough explanation. I just use the basic mayo recipe, and I use the juice of the whole lemon, as well as the zest from 1 whole lemon, and it makes a delightfully fresh, zesty mayo that’s amazing on anything. The first time I made my own mayo I was literally standing there dipping turkey breast into it because it was that good.

For those of you with dietary restrictions or food intolerances, this recipe is Paleo, gluten free, and dairy free.

For those of you who just love healthy, delicious food – nailed it. Plenty of protein, a good dose of healthy fat, and some nutrient dense carb from the sweet potato. All three of your macronutrient needs for one meal rolled into this tasty main dish! I would suggest pairing this with some Roasted Asparagus on the side, because – Man, that sounds good!

Okay. I’m done bombarding you with pictures. For now…..

So what do you think? Will you make this soon? Please, do it for me (but really for yourselves because you’ll be the ones in burger heaven).

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