Paleo Beef & Chorizo Sliders on Sweet Potato “Buns”

• Produce

  • 1 Avocados
  • 1 Lettuce, leaves
  • 1 Tomatoes

• Baking & Spices

  • 1 Salt and pepper
  • 1 Salt and pepper if necessary

• Other

  • - 1 large (diameter sweet potato, sliced into 1/2-inch thick rounds
  • - Equal portions of grass-fed ground beef and bulk chorizo sausage, around 1-2 pounds total

Found on paleonewbie.com

Ingredients

• - Equal portions of grass-fed ground beef and bulk chorizo sausage, around 1-2 pounds total
• - 1 large (diameter) sweet potato, sliced into 1/2-inch thick rounds
• - Salt and pepper to taste
• - 1-2 avocados, mashed (or pre-made guacamole)
• - Sliced tomatoes
• - Lettuce leaves
• - Salt and pepper if necessary
• - Garnish options: chopped radishes, dried parsley or whatever you like

Directions

• Preheat grill to medium-high heat
• Gently combine the ground beef and ground chorizo together in a mixing bowl by hand and form into smaller, slider-sized patties. This spicier combo doesnt normally need additional seasonings but of course you can add whatever like, or just a little salt and pepper
• Slice sweet potatoes into 1/2-inch thick rounds for the sliders’ bottom “buns.” (TIP: To help the potato rounds cook through faster on the grill, I steam my slices 2-3 minutes before placing them on the grill)
• If making your own guacamole, scoop out the flesh from avocados and mash together. Place in refrigerator until ready to serve.
• Drizzle olive oil over the seasoned beef/chorizo patties and grill, turning once. Internal temperature should read between 160ºF - 165ºF. At the same time, grill the sweet potato slices until cooked through and tender.
• Stack sliders with fixings as desired, top with guacamole, and garnish.