Avocado stuffed burger with pancetta and drizzled with green goddess dressing on a Sweet Potato Bun

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Avocado stuffed burger with pancetta and drizzled with green goddess dressing on a Sweet Potato Bun

This recipe was inspired by the Avocado Madness Contest and got me to round 2.  I wanted to keep a Paleo theme and came up with this delicious recipe!  Go ahead and give it a try - It will be a winner at your house too!

It's a little time consuming but worth it!  The recipe starts by making the buns first!

Note: If you do not have a spiralizer you can use your food processor or a box grater and create the same bun by shredding.



  • 2 large sweet potatoes
  • 2 large eggs, whisked
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • Olive oil
  • ----------------------------------------
  • Ingredients for the Burger
  • 1 tablespoon olive oil
  • 1-2 slices pancetta or bacon, diced
  • 1 pound ground beef
  • 1 teaspoon sea salt
  • 1 ripe avocado
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne (optional)
  • 1 lemon, zest
  • ----------------------------------------
  • Ingredients for the Goodness Dressing
  • 1 ripe avocado
  • 1 clove garlic
  • 1/2 tablespoon lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons coconut cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper


  1. Take a large sweet potato and peel. Place in your spirazlizer on blade C and create noodles. Put noodles in a microwave safe bowl and add about 2 tablespoons of water. Microwave for 3 minutes. Drain water and let cool.

    In the bowl add eggs, salt, pepper, garlic powder, parsley and thyme to combine well. Take 4 large ramekins or a tin for cupcake tops and divide mixture into the 4 about 1 inch thick then cover each with clear wrap and place a smaller ramekin inside and press down. Refrigerator for 30 minutes.

    Remove formed sweet potato from each ramekin or tin and set aside.

    Preheat oven to 250 degrees F.

  2. Heat a large cast iron pan over medium high heat.  Add in olive oil and once hot place each bun in the pan and cook for 5-6 minutes on each side until nice and brown. Remove from pan and place on an oven safe pan or plate and keep warm in the oven.

    Keeping the same pan hot add in 1 tablespoon of olive oil and once hot add in pancetta or bacon.  Cook until crispy over medium-high heat for about 5-7 minutes.  Use a slotted spoon and remove from pan onto a paper towel lined plate.  Set aside.

    In a bowl add in beef then season with salt and pepper.

    On a work board slice avocado in half and remove pit.  Take a spoon and rub around the skin of the avocado and remove.  Thinly slice and right on the board top with cayenne pepper and lime zest.

  3. To form your patty:  Divide the beef mixture into 2 patties then the two into 2 more patties.  You will have 4 all together.  Form and flatten.  Take the first patty and lay on the board then line with avocado leaving a space along the edges to seal.  Cover with another patty.  Using your fingers press around the patty to seal.  Do the other patty!

  4. Heat the cast iron pan using the oil and fat from pancetta or bacon.  Add each burger and cook for 6 minutes per side.

    Meanwhile prepare you Avocado green goddess dressing.

    Slice your avocado from Mexico and remove the pit.  Using a tables spoon remove the inside and place in your food processor.  Peel and slice your garlic clove into thirds and add in remaining ingredients.  Process until smooth.

  5. To assemble your Avocado Burger:  Take one of the sweet potato buns and put on a plate then top with a burger drizzle with dressing and top with pancetta or bacon.  Top with sweet potato bun.

    Serve with extra dressing on the side and topping such as tomatoes, onions, etc.!

Comments (1)

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    multitool leatherman

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