(4 votes, average: 4.75 out of 5)INGREDIENTS:
- Pancakes
- Coconut oil to deep-fry in (amount will vary)
- 3 eggs
- 2 teaspoons coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or you can shred them by hand)
- Burgers
- 1 jalapeno pepper
- 4 slices of bacon
- 1 ½ pounds ground bison
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- Pancakes
- In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt.
- Mix in the shredded sweet potatoes until well combined.
- Add about 1/8 inch of coconut oil to a large cast iron or ceramic nonstick skillet over medium-low heat.
- Spoon the mixture into the skillet in “cakes” that are 4-6 inches in diameter, and cook approximately 3-4 minutes per side until they hold together, flipping once as you would a regular pancake.
- If you prefer a savory taste, leave out the cinnamon and ginger and replace with 1/4 each ground black pepper and granulated garlic.
- Burgers
- Roast the jalapeño pepper: Place the jalapeno pepper in the center of FIREDISC® until the skin is blackened all over.
- Remove from the heat and peel the skin off the pepper under cool running water.
- Remove the seeds and membranes if you don’t like heat, or leave them in if you do.
- Chop the pepper.
- In a larger mixing bowl, combine the ground bison, jalapeño, spices and salt with your hand until well integrated.
- Form the mixture into four equal-sized patties, adding a thumbprint dimple in the center of each one to allow for even cooking.
- Cook bacon low and slow.
- Cook the burgers for 4 to 5 minutes per side for medium-rare doneness, or to your preferred level of doneness.
- Top with the bacon and serve between Sweet Potato Pancakes as the buns, with ketchup, mustard, and pickles or your favorite burger toppings.
