Our Paleo Family

Autoimmune Protocol-Friendly Hamburger Buns/Bread

We’ve had a lot of pancakes or fritters made with shredded sweet potatoes, zucchini, carrots or other vegetables, but they all contain egg. When you’re trying to follow the autoimmune protocol  (AIP) and are tired of lettuce wrapped burgers or simply want a proper sandwich, these sweet potato and plantain “buns” will do the trick!

IMG_4190

They pass the test – you can pick up your burger and eat with your hands!!!

They’re not hard to make, but it does help if you have a food processor. You’ll use the shredding blade for the sweet potato and the regular mixing blade for the plantain.

We ate these as hamburger buns on two different occasions, made with plantains at different stages of ripeness: really ripe and medium ripe. Both worked great and tasted identical. I wouldn’t use a completely green plantain because they are so hard, it would not blend to a paste as you need it to for the recipe to work properly.

I made these savory with the addition of caramelized onions and salt, but you could just as easily make them sweet by adding a touch of honey or maple syrup and some warm spices like cinnamon and nutmeg. Serve with maple syrup and you have AIP pancakes!

I hope you enjoy these as much as we did.


AIP-friendly hamburger buns
Print Recipe
This is a really versatile recipe. Make them sweet or savory depending on how you want to eat them.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
AIP-friendly hamburger buns
Print Recipe
This is a really versatile recipe. Make them sweet or savory depending on how you want to eat them.
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. With the shredding disc attached to your food processor, shred sweet potatoes (should take one large or two medium/small potatoes). If you end up with more than you need for this recipe, they will keep in a zip top bag in the refrigerator for a couple weeks. Transfer sweet potato shreds to a mixing bowl.
  2. Switch the shredding disc for the regular blade and process your plantain and onions until you have a smooth paste.
  3. Add puree mixture to the shredded sweet potato. Add salt and mix well. You really need to use your hands for this. Really smoosh it together. The plantain is the binder so it needs to be incorporated well.
  4. Heat a large non-stick skillet to medium and add oil. Also preheat your oven to 225 degrees. Have a large, rimmed baking sheet ready for when your buns are done.
  5. Form patties into your preferred size. I made 8 out of this recipe: two for each person. You could make them smaller and make more. I like to make the patties on my cutting board and then use a bench scraper or large spatula to transfer them to the hot oil.
  6. Fry for 2-3 minutes per side, until golden brown. Once browned on both sides, transfer to baking sheet and keep warm in oven. Sprinkle with additional salt if desired.
  7. Add more oil to skillet if needed and fry remaining buns. Keep warm in oven until ready to serve.
Recipe Notes

*see caramelized onion recipe here

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *