Sweet Potato Sliders

Preheat the oven to 400ºF and line 2 large baking sheets with parchment paper. Slice the sweet potatoes into ¼-inch thick rounds, making roughly 24 slices, then arrange them on the parchment-lined pan. Bake until the slices are easily pierced with a fork, about 20 to 25 minutes. (Don't flip them; it's easier to hold the burgers if one side is dry.) 2. While the sweet potato slices are cooking, combine the ground beef, lentils, salt, and garlic powder in a large bowl. Stir well to mix, then use a ¼ cup to scoop the mixture. Flatten the patty between your hands, making it a ½-inch thick and roughly as wide as your sweet potato slices, then transfer to a plate. Repeat with the remaining meat, forming roughly 12 patties. 3. Heat a large skillet over medium-high heat, then spray with cooking spray to help prevent sticking. Cook 4 burger patties at a time (or however many will fit in the pan) and flip after roughly 3 to 4 minutes. Cook the other side until the centers are fully cooked through; you can check the temperature with a meat thermometer to make sure it reaches 160ºF. Repeat with the remaining patties until they are all cooked. 4. When the sweet potatoes are tender, arrange a slice on a plate and top it with one of the cooked burgers. Add any toppings you love, then place another sweet potato slice on top. (Let the dry side face the outside of the burger for easily handling, or eat these with a knife and fork.) Serve warm right away. 5. Leftover burgers can be stored in an airtight container in the fridge for up to 4 days. Store the sweet potato slices separately; you can reheat these for [sweet potato toast](https://detoxinista.com/sweet-potato-toast/), as well, so feel free to cook an extra pan if you'd like to! 6. prep10 mins 7. cook1 hr 8. total1 hr 10 mins