Recipe: Spiralized Sandwich Bun

vegetarian

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Last week, I posted a picture of my healthy version of the ramen burger, using a turkey burger sandwiched between two sweet potato noodle buns. I promised a recipe, and now I’m delivering!

This time around, I left the turkey burger out and added kale for some crunch! Honestly, the sweet potato noodle bun is so delicious, it’s a shame to muddle its flavor using a meat patty. Unlike traditional burger buns, this noodle bun is the star, so let it shine!

You’ll notice that I smeared the avocado-goat cheese spread on the bottom and top bun. It’s just that dang good! When you make the spread, taste it and if you want more avocado flavor, add more avocado and vice versa with the goat cheese.

Now that you know how to make a sandwich bun, think of all the possibilities… tuna sandwich? salmon burger? BLT?

Recipe: Spiralized Sandwich Bun

Yields 1

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • For the noodle buns:
  • 1 medium potato, peeled, Blade C
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 1.5 tbsp olive oil
  • 1 egg
  • For the rest
  • 1 onion ring slice
  • 1-2 slices of tomato
  • 1-2 pieces of kale
  • 1/2 of an avocado
  • 1 oz goat cheese (about 1/4 cup crumbled)
  • cooking spray

Instructions

  1. Place a large skillet over medium heat and add in 1/2 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.
  2. Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.
  3. Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.
  4. Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.
  5. While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.
  6. Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.
  7. Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
  8. While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.
  9. Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.
  10. Use a toothpick to secure the sandwich and enjoy!
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https://inspiralized.com/recipe-spiralized-sandwich-bun/

Instructions with Pictures

Place a large skillet over medium heat and add in 1 tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 6-8 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

Place the noodles in a bowl and crack over the egg. Stir to combine thoroughly and coat all of the noodles.

Take out the ramekins. Place in enough noodles to pack the ramekin half-way full.

how to make a spiralized bun

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.

how to make a spiralized bun

how to make a spiralized bun

While the noodles are chilling, cook your onions. Place a skillet over medium heat, spray with cooking spray, and put in the onions, seasoning with salt and pepper. Stir frequently until onions are translucent and soften, about 3-5 minutes. Set aside once finished.

Make the avocado-goat cheese spread. Place in the avocado and goat cheese into a bowl and mix thoroughly until no chunks of avocado or goat cheese are left. Set aside.

how to make a spiralized bun

Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the other tbsp of olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

how to make a spiralized bun

how to make a spiralized bun

how to make a spiralized bun

While the bun is cooking, place your tomato on a skillet with cooking spray and sear it for about 1 minute and flip over and cook for another 30 seconds. Set aside.

Place one bun on the bottom and smear with avo-goat cheese spread. On top, place the kale, then onions, then tomato. Smear more of the spread on the bottom of the other bun and place on top.

Use a toothpick to secure the sandwich and enjoy!

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

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Leave a Comment

57 comments

Michelle says:
So excited to try this! GF and always looking for bun alternatives...
Ali of Inspiralized says:
Happy to hear it and thanks for the comment! Let me know how it comes out and I'll make more GF options in the future.
Anonymous says:
This is incredibly creative and looks so delicious. I have a Julieene peeler to make basic veggie pasta but all of your recipes look so good that I must ask for a spiralizer for Christmas!
Yes - you must get one! Julienne peelers are great, but spiralizers are more fun! Glad you like the recipe :)
Kale says:
I love your blog! If I want to make these buns as an appetizer to bring to a girlfriends house, do you think they will keep their integrity and taste if I make them the day before?
Michelle says:
I'll be trying this recipe tonight as my first official spiralized dish and I couldn't be more excited! Thanks for the recipe idea! (Also, in the list of ingredients you forgot go include the egg!)
Anonymous says:
Have you tried freezing the buns either after they are formed or after they are sautéed?
Yes and it works very well!
Anna says:
This recipe is tagged vegan but contains eggs and dairy. I can figure out how to swap the goat cheese but which binder would you recommend for the egg?
These look amazing!!!! I can't wait to try them!
Di says:
Could you tell me how to make 8 buns at a time (for my family of four) ? Could i sautee 4 potstoes at once? Would I be able to cook several of them at once? If I have to prepare them separately how would you recommend keeping them warm as they get done...or is this even needed? Thanks
If you used two burners on the stovetop, you could manage! And no, you don't need to keep them warm - you end up refrigerating them first (see the recipe). Thanks!
Di says:
Thanks for your reply! I actually meant the second time you cook them - after they are refrigerated. I have tried 2 of your recipes so far and they were both fantastic! Planning to try the tettrazini one this weekend. Thanks for your blog full of recipes!!!
karen says:
Can't wait to try these. You said somewhere above that the buns can be frozen, but was that cooked or uncooked (or both)? Also, what size ramekins are you using? I'll need to buy them and am guessing the buns start to lose their integrity if theyr'e too wide.
6oz ramekins!
karen says:
Thanks! and the question about freezing? ;) Better cooked or uncooked?
peelers says:
Good info. Lucky me I discovered your website by accident (stumbleupon). I've saved it for later!
Anonymous says:
Made the bun today to use with a salmon burger for my husband's late night dinner. Accidentally grabbed spiralized carrots from the fridge instead of sweet potatoes. Followed the recipe exactly except for that, and it came out great. He is on a low carb diet, so he's really way better off with the carrots since they are much lower in carbs. Unfortunately many of the root vegetables still have a pretty high GI :(
Lynne Tylke says:
Actually I believe the carrot has a high GI index than the sweet potato
JN says:
OMG this looks amazing... I am so excited to try this recipe... will keep you posted...
Taka says:
What other vegetables would work for a bun? I need something low starch...would zucchini work?
Deanna says:
was wondering this myself. am on a low carb way of eating and don't really want to use sweet potato.
This sounds lovely and really tasty. Thank you for sharing this. Simon
Maria says:
Made a zucchini bun sandwich with blue cheese and ham - yum!! Thank you for all your great ideas!! :)
Heather says:
So the instructions jump past how to make the sweet potato noodles. It just says to use a peeled potato. I have difficulty cutting a raw potato due to the starchiness, so I am curious how to get one turned into noodles. Is there a special tool?
Ali Maffucci says:
Yes, it's a spiralizer! That's why this blog is called "Inspiralized." Click on "The Inspiralizer" and learn more.
Julia says:
I'm loving your recipes! So many fabulous ideas. I have an intolerance to egg so if you found a way to make the spiralized buns without egg you would make me a very happy girl :-)
linda spiker says:
Hello! I love this recipe and would love to include it in a Whole 30 Lunch Recipe Round Up I am working on for www.theorganickitchen.org . Will you please let me know if that would be okay. I will link back to your post (of course) for the recipe. Thank you, Linda Spiker The Organic Kitchen
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Alyssa says:
Ok so I just made this today and OMG it was perfect!!! I even let my boyfriend try a bite (who was eating a burger on a regular bun) and he liked my sweet potato bun so much, he was jealous!! He said it was better than his! Love it, thank you!
Meaghan says:
Woo! This is what we love to hear! Thanks for giving the bun a try! We're so happy you both enjoyed it.
The dish looks terrific. Allow it to be easier with bean hollandaise. No faults. Tastes just as excellent. Can maintain refrigerator for 23 days and you also may serve it chilly. Just what a excellent universe.
Sara says:
They look great, and sound yummy. My question is: Can you bake them in the ramekin or just on a baking sheet once they are refrigerated so that you can make more than one or two at a time?

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