Phew, that’s a mouthful and I promise it’s worth spitting all that out because these burgers will not disappoint! These flavorful little patties are paired with bbq sauce and bacon, and you can never go wrong with bacon. The sweet potato buns make these little burgers surprisingly filling. It’s like eating a burger and fries in one bite. I definitely prefer these buns to so many other gluten free options. No soggy lettuce wraps or crumbly gluten free buns here!
I made this with ground bison, which if you haven’t tried it, it’s a fantastic alternative to beef. Slightly leaner, a little sweet and not gamey at all. But, you could definitely make these with ground beef, or ground turkey or ground chicken. I cooked mine inside on my panini pan, which has become my indoor burger pan since it has the grill lines; but by all means grill these little patties if you can. Just remember they will cook super fast, about 3 minutes per side, so you’ll want to be close to flip and not over cook them.
Now that we have the burger base, let’s talk about the bbq sauce and bacon. If you’re doing Whole30 make sure to read your labels on both, ensuring no sugar added. For the bbq sauce I used the New Primal Classic BBQ. They also have a mustard bbq, which if you were making this with turkey or chicken that would be fantastic, especially with the sweet potatoes! Primal Kitchen also makes a bbq sauce with no sugar added and I’m sure there are many more options. As for the bacon, here are some brands I know of, way more options than there used to be!
Whole30 Compliant Bacon: Nature’s Rancher, Butcher Box, Applegate Farms, Wellshire Farms
On to perhaps the best part, the sweet potato buns! You’re going to want to find the fattest sweet potatoes you can for these. Slice them about ¼ to ½ inch thick and as even as you can. Seasoned with olive oil, salt & pepper they bake at 425 for 15 minutes per side and finish under the broiler for just a couple minutes to crisp each side. They hold together surprisingly well, you can even put them down after a bite. Which is more than I can say about some gluten free buns!
I hope you enjoy these super flavorful sliders! Leave a comment and let me know how you made them yours!
BBQ Bacon Bison Sliders with Sweet Potato Buns
- 1 lb ground bison
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8-1/4 tsp chili powder
- BBQ Sauce
- 8 slices bacon
Sweet Potato Buns
- 2-3 large fat sweet potatoes
- Olive Oil
- Salt & Pepper
- Preheat the oven to 425
- Line a large baking sheet with foil
- Slice your sweet potatoes about ¼-½ inch thick and as even as you can
- Place your “buns” on the baking sheet drizzle with olive oil, season with salt & pepper, flip and drizzle with more olive oil, salt & pepper. Don’t be shy with the olive oil, you don’t want the potatoes to stick.
- Place in the oven for 15 minutes (first side)
- While the first side of your buns are cooking, heat a large skillet over medium/high heat and start your bacon, flipping to ensure it doesn’t burn
- As the bacon cooks, mix together all burger ingredients in a large bowl, form into slider size patties, I was able to get 8 patties out of the pound of meat, place on a plate and set aside
- At this point you should be flipping your sweet potatoes and set the timer for another 15 minutes
- Heat your grill/grill pan/skillet over medium/high heat for your burgers, once hot add your burgers, cook about 3 minutes per side. They should release easily from the pan so if they don’t, they’re not ready to flip, give them another 30 sec to a minute and try again. Be careful not to over cook, they will cook fast!
- For the last couple minutes of your sweet potatoes switch your oven to broiler and let the top crisp, flip them and let the second side crisp for a minute or two. Careful not to burn!
- Time to assemble! Bun, burger, bbq, bacon, bun...repeat!