Bunless Burger with Sweet Potato Fries & Spicy Mayo Sauce

There are few things that a burger and fries cannot cure. Actually, I truly don’t know if there are any. Having a bad day? Just got dumped? Cry your misery into a burger. And then on the flip side: Got promoted? On a great date? Celebrate with a burger. This truly is the universal crowd pleasing meal. As a burger addict and someone who has a note on their phone dedicated to a continuous ranking of local burgers in NYC, I probably eat this meal too frequently. No matter how hard I try to convince myself that this meal isn’t really that unhealthy, there is always room for improvement. So I present you with my healthy version of burger night because, even if I am partaking in Whole 30, I am not going to survive a whole month without a burger.


Ingredients (serves 2):

  • Ground beef (1lb) – can substitute with ground turkey
  • Avocado (1)
  • Tomato (1)
  • Collard Greens (4 leafs)
  • Sweet potato (1)
  • Avocado or olive oil
  • Salt & pepper
  • Smoked paprika
  • Red pepper flakes

For the spicy mayonnaise:

  • Egg (1)
  • Sunflower oil (1 ¼ cup)
  •  Lemon (1)
  • Hot sauce (I used TJ habanero pepper sauce)
  • Mustard powder
  • Salt

Special equipment: immersion blender or standing mixer with whisk


1. Make the spicy mayonnaise:

  1. In a standing mixer, whisk together the following: 1 egg, ¼ cup of the sunflower oil, salt, mustard powder
  2. Continue to whisk while SLOWLY adding in the remaining 1 cup of sunflower oil
  3.  Once emulsified and a mayonnaise like consistency, add the juice of 1
  4. lemon and hot sauce to your liking

2. Make your sweet potato fries:

  1. Cut your sweet potato in the stick-like shape of fries
  2. Toss with the oil of your preference, smoked paprika, and salt & pepper
  3. Place on a parchment paper covered baking sheet and roast at 425 until cooked through and crisped on the outside

3. While the sweet potato fries cook, prepare your collard green wraps:

  1.  Wash all leafs
  2. Cut off the base stem and try to cut parallel to the leaf from top to bottom to trim off the inner-stem so that the entire leaf is flat
  3. Fill a pan with water and once it is simmering, place the leaf in the water for ~30 seconds
  4. Immediately afterwards, place the leaf in an ice bath for an additional ~30 seconds
  5. Set aside and continue the steps above with the other leafs

4. Prepare your burger patties: mix the ground beef with salt & pepper and form into the sizing of your preference

5. If you have a grill: cook your burgers there. Also, I am incredibly jealous. If you do not have a grill: cook on an oiled cast iron skillet to your desired temperature

6. Once the burgers are finished cooking, allow them to rest for at least 5 minutes

7. While the burgers are resting, dice your tomato and separately mash your avocado and mix with olive oil, red pepper flakes, and salt & pepper

8. Place the burger in one of the collard green leafs, top with avocado and tomato, and wrap like a burrito

9. Place that wrap above in another collard green leaf and wrap again in the similar fashion

10. Serve with sweet potato fries and the spicy mayo for a dipping sauce

Compliant with the following diets:

  • Whole 30
  • Paleo
  • Low FODMAP
  • Gluten Free