Cajun Burger with Sweet Potato Buns

Preheat your grill to high heat, letting it heat up at least 10 minutes.

Heat the olive oil (for the veggies) in a large frying pan on medium high heat. Add the pepper, onion, celery and garlic and cook, stirring frequently, until soft and golden brown, about 5–7 minutes. Keep on low heat to keep warm.

Combine the ground beef, Cajun seasoning and salt in a large bowl and mix evenly. Form into 3 3/4 inch patties. Brush each side lightly with olive oil.

Once the grill is on high heat, put the burgers over direct heat and cook for 4 minutes. Flip and cook an additional 3–4 minutes, or until they reach the desired level of doneness. Transfer to a plate and cover to keep warm and let rest.

Make 8 slices out of the middle of the sweet potato (it’s the largest part) about 1/4 inch thick. Place them into a large, microwave-safe bowl and add a little water. Cover and microwave until they just begin to soften, only about 2 minutes. Drain the water and pat the potatoes dry with a paper towel (see note below).

Brush each side of the potatoes with the oil and grill until nice char marks form, about 4 minutes. Flip and cook and additional 3–4 minutes until fork tender, but not mushy.

While the potatoes cook, mix all the ketchup ingredients in a medium bowl.

To serve, divide the ketchup between all 8 of the sweet potato slices. Divide the veggies between 4 of the slices, place one burger on top of each veggie-covered slice. Cover with the remaining sweet potatoes.
Devour!

Note: I am sure you could boil the potato slices too, but it would only be for 2–4 minutes or so.