Salt & Light


Taco Burger Sliders

When you can’t decide between burgers or tacos, don’t! These little sliders have all the best flavors of tacos in hearty, juicy burger form. Forgoing the bun not only lightens up the dish, but allows the meat to really stand on its own. And the sweetness of the roasted sweet potato rounds paired with the tangy, salty guac make for the perfect accessories.

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.

Body, Main Attraction




Taco Burger Sliders

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