Yesterday officially felt like fall weather, which means the season of me eating something orange at every meal has begun. Pumpkin, butternut squash, and sweet potatoes get the mealtime spotlight. That's what inspired these flavorful little patties.
Nothing goes better with sweet potatoes than crispy bacon and sweet savory caramelized onions. The flavor profile on these babies is to die for. They're perfect to grab & go with come breakfast, lunch, or snack time thanks to high quality protein and sweet starchy carbohydrate.
Sweet Potato, Bacon, & Caramelized Onion Chicken Burgers
Makes 16-20 patties
- 2lb boneless, skinless chicken breast
- 1 tablespoon coconut oil + extra for cooking
- 1 large sweet potato, peeled & diced
- 3 pieces bacon
- 1 tablespoon olive oil
- 1 yellow onion, thin sliced
- 0.5 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1 egg
- salt & pepper
In a large skillet, heat the coconut oil over medium-high heat. Add sweet potatoes & cook until golden browned & cooked through. Season with salt & pepper and set aside in a medium bowl.
In a medium pan, cook your bacon slices to desired doneness. Take off & place on paper towels to absorb some of the grease. Rough chop & add set aside.
In the same skillet you used for the potatoes, over medium heat, add in a tablespoon of olive oil and the thin sliced onions. Allow them to soften, stirring occasionally (3-4 minutes). Stir in the brown sugar and the splashes of balsamic vinegar until combined. Lower heat to medium-low and allow to cook until caramelized & fragrant (15-20 minutes).
*All of the above steps can be done in advance and stored in the refrigerator until ready to make mini burgers.
Place chicken in food processor and pulse until chopped. Add in sweet potatoes, bacon, caramelized onions, egg, & another pinch of salt & pepper. Pulse until all ingredients are well combined. In a large skillet heat 1 tablespoon coconut oil over medium-high heat. Drop in golf ball sized dollops of chicken mixture, flatten the tops with spatula and allow to cook 5 minutes per side until golden browned & cooked through. Remove from skillet to a paper towel & store in the refrigerator.