Whole30 Smoky Sweet Potato Zucchini Burgers

Whole30 compliant, gluten free sweet potato burgers with zucchini.

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  1. Grate the zucchini and place in a mesh strainer. Sprinkle with a dash of salt and let sit as you assemble the rest of the ingredients
  2. Grate roughly one half to three-fourths of the sweet potato until you have 1 1/2 cups of grated sweet potato. Using whatever sweet potato you have left, microwave on high for 3-4 minutes or roast in the oven until soft inside. Once slightly cooled, scoop out the sweet potato mash and measure out 1/3 cup. You should be able to easily get both grated and mashed out of one large sweet potato
  3. Add the grated sweet potato, mashed sweet potato, ground flaxseed, cumin, paprika, and salt to a bowl. Mix well
  4. Using a paper towel or thin kitchen hand towel, strain the grated zucchini to release all the excess moisture. You’ll want the zucchini to be as dry as possible. Add the strained grated zucchini to the bowl
  5. Next, incorporate the egg, almond flour, and coconut flour. Mix well then form 4-6 patties
  6. Heat a large skillet on medium high with 1 tablespoon ghee or oil of choice. When ghee/oil is hot, add the sweet potato burgers. You may have to do this in batches so you don’t overcrowd the pan.
  7. Cook roughly 3 minutes per side. Add more ghee if needed after the flip to avoid the burgers from burning