Taco Burger Sliders

For the Burgers:

• 1 lb. lean and/or grass-fed ground beef
• 1 t chili powder
• 1 t cumin
• 1/2 t dried oregano
• 1 t garlic powder
• 1/2 t onion powder
• 1/2 t Montreal steak seasoning (or extra 1/2 t salt)
• 1/2 t salt
• 1/2 t pepper
• 1 jalapeno, diced
• 2 t minced garlic
• 1 egg, beaten
• Handful of cilantro, chopped

Sweet Potato Rounds:

• 2 fat sweet potatoes, cut into 3/4 inch thick rounds
• avocado oil spray
• salt + pepper

To Prepare:

Preheat the oven to 400. Spray a baking sheet and place the sweet potato rounds evenly spaced out, being careful not to overcrowd. Lightly spray them with a little more oil, and sprinkle generously with salt and pepper. Roast about 40 minutes, flipping halfway through, until tender in the middle and crisp on the edges.

While those cook, prepare the patties. Using your hands, mix all ingredients together and form into small patties, about the same size as the sweet potato rounds. Grill on medium heat for approximately 20 minutes, until juice runs clear.

Assemble the burgers on the sweet potato rounds, and top with my Sweet & Smoky Guacamole.