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Sweet Potato Korean BBQ Burger


1 T + 1 t coconut oil
1⁄4 c soy sauce
1 t ground ginger
1⁄2 t red pepper flakes
1⁄2 t garlic powder
1 sweet potato, sliced
1 pk Hilary's Adzuki Bean Burgers
2 Daiya Provolone Style Slices
2 T Sky Valley Korean BBQ Sauce
2 buns of your choice


In a small bowl melt 1 tablespoon of coconut oil. Add other ingredients and stir well. In a larger bowl coat freshly cut sweet potato fries with the marinade, let sit for 10 minutes. Remove sweet potatoes from the marinade and spread the fries evenly on a baking sheet. Bake in oven at 375 degrees F for 15 minutes or until desired crispiness. Heat 1 teaspoon of coconut oil in a small pan. Cook Hilary's Adzuki Bean Burgers on medium heat for 3 minutes on each side. When the burgers are close to being finished, add Daiya cheese to warm burgers to let it melt. Take the burgers off heat, top with sweet potato fries, drizzle with Sky Valley Korean BBQ Sauce, put on gluten free buns and enjoy the messy goodness!

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