Craving a big ol’ succulent, juicy, burger that won't break the inflammation bank?

Bun-less broth infused burgers with a side of sweet potato crisps is just what the Dr ordered for your Friday night.

Prep 10 min  | Cook 25 Mins  | Serves 4

Recipe By: Emma Swanston / @emsswanston


Basic beef burgers:

Sweet potato chips:

  •   3 whole sweet potatoes
  •   1 tsp. coconut/avocado/EVO oil or ghee melted and cooled
  •   Salt & pepper to taste

To Serve:

  • Lettuce cups
  • Avocado
  • Tomato - sliced
  • Pesto -  GET THE RECIPE
  • Great Guts Mayo 


Beef Patties:

  1. Place beef mince, garlic, onion powder, salt and pepper in a bowl
  2. Mix broth & water together, pour into bowl
  3. Using hands, combine together
  4. Make into desired size patties & cook on BBQ or pan or bake in the oven

Sweet potato Chips:

  1. Preheat oven to 175 degrees C and line baking tray
  2. Slice sweet potato into rounds and place in a bowl
  3. Drizzle with oil of choice and season with S&P,  gently toss until coated
  4. Lay potatoes evenly on a baking tray. Try not to overlap as we need the  air to circulate so they get crispy
  5. Bake for 20-25 minutes, turning and rotating the chips half way through
  6. Allow to cool on the baking sheet completely

To Serve:

  1. Layer lettuce cup, beef patty, sliced tomato, avocado
  2. Drizzle with pesto, homemade mayo & serve with a side of sweet potato fries


  • Use beetroots or white potato for the chips
  • Can use any mince you like