Sweet Potato Burger
Sweet potato waffle bun, smashed grass-fed patty, chimichurri drizzle, Greek yogurt garlic aioli, and red cabbage topping. Adjust the stepper to scale every component to the number of burgers you want to make.
Sweet Potato Waffle Buns
Makes 8 waffles · 2 buns per plate · Bake then waffle
Just sweet potato, flour, and eggs — no added salt, no other fats. They crisp up in the iron with a tender, naturally sweet interior.
Ingredients
| Whole sweet potatoes | 900 g |
| Italian "00" flour | 120 g |
| Large eggs | 2 (≈100 g) |
Instructions
- Preheat oven to 425°F (220°C). Place whole sweet potatoes on a baking tray and bake 45–60 minutes, until a knife slides through easily.
- Let cool slightly, then peel off the skins.
- Add the sweet potato flesh to a bowl and mash until mostly smooth.
- Mix in the flour and eggs until combined.
- Preheat and lightly grease a waffle maker.
- Cook the batter in batches until crispy and golden, about 8–10 minutes per waffle. Make 8 waffles total — 2 per burger.
Grass-Fed Smashed Patties
Makes 4 patties · 1 patty per plate · Flat-top or grill
🌡 Cook to 160°F (71°C)
Ingredients
| Grass-fed ground beef | 680 g |
| Sea salt | 8 g (post-cook) |
Instructions
- Divide the beef into 4 equal balls (about 170 g each).
- Heat a grill or flat-top over medium-high heat.
- Place a beef ball on the hot surface, flip it once while still round, then immediately smash with a burger press until thin.
- Cook until browned and crispy on both sides.
- Salt the patties after cooking so the crust doesn't sweat.
Burger Cabbage Topping
Makes 4 portions · 30 g per burger
The fresh, crunchy contrast that goes inside the burger — no dressing, just clean crunch.
Ingredients
| Red cabbage, finely chopped | 120 g |
Instructions
- Finely chop the cabbage.
- Use as the fresh, crunchy topping inside each burger.
Chimichurri
Makes ~200 g · Serves 4 · 10–15 min rest
Bright, herby, with bite. Let it sit for 10–15 minutes before serving — the vinegar, lemon, and chili wake up the herbs.
Ingredients
| Fresh parsley | 40 g |
| Fresh cilantro | 20 g |
| Fresh oregano | 10 g |
| Garlic, minced | 12 g |
| Red chili flakes | 2 g |
| Red wine vinegar | 30 g |
| Lemon juice | 20 g |
| Extra virgin olive oil | 80 g |
| Sea salt | 4 g |
| Black pepper | 2 g |
Instructions
- Finely chop the parsley, cilantro, and oregano.
- Add everything to a bowl and stir well.
- Let sit 10–15 minutes before serving.
Greek Yogurt Garlic Aioli
Makes ~300 g · Serves 4
A lighter take on aioli — Greek yogurt, garlic, lemon, and a splash of olive oil. Cool, creamy, and high in protein.
Ingredients
| Plain nonfat Greek yogurt | 240 g |
| Garlic, minced | 12 g |
| Lemon juice | 20 g |
| Dijon mustard | 10 g |
| Extra virgin olive oil | 15 g |
| Sea salt | 3 g |
| Black pepper | 1 g |
Instructions
- Add all ingredients to a bowl.
- Mix until smooth and creamy.
- Refrigerate until ready to serve.
Assemble the Burgers
Makes 4 burgers · Plate with fries and salad on the side
Steps
- Spread garlic aioli onto the bottom waffle bun.
- Add the smashed grass-fed patty.
- Coat the top of the patty with chimichurri.
- Top with finely chopped red cabbage.
- Spread garlic aioli onto the top waffle bun and place on top.
- Serve with sweet potato fries and red cabbage salad on the side.