Here’s another variation on my green sliders — this time with Asian flair, just like me! Seriously, my kids love these portable pucks and it makes me happy that they’re getting veggies and protein in each bite.
Here’s what I assembled to make 30 mini sliders:
- 1 pound frozen chopped spinach
- 1 tablespoon coconut oil (or favorite fat)
- 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
- 6 reconstituted dried shiitake mushrooms, finely chopped
- 1/4 cup coconut milk
- 1/2 cup small-dice celery (from about 2 medium stalks)
- 1/2 cup loosely packed fresh cilantro
- 1 pound ground pork
- 2 large eggs, lightly beaten
- 1/8-1/4 cup coconut flour (amount varies)
- 1 tablespoon of Red Boat fish sauce
- 1 tablespoon of coconut aminos
- 1 teaspoon kosher salt, plus more as needed
- 1 1/2 teaspoons freshly ground black pepper, plus more as needed
- Additional 2-4 tablespoons of coconut oil for frying
Here’s how I made them:
First, I dumped a package of frozen spinach into a Corningware container…
…covered it with a lid, and nuked it on high for ~4 minutes to defrost it. Then, I dumped the spinach into a colander and pressed out all the liquid.
I heated 1 tablespoon of coconut oil over medium heat in a large cast iron skillet and tossed in the chopped onions and mushrooms along with some salt and pepper to taste. The veggies were sautéed until the liquid had evaporated and the onions were softened.
Next, the coconut milk, celery, and cilantro were blitzed with the hand blender.
I placed the ground pork in a large bowl…
…’shrooms and onions…
…coconut flour (Be sparing with it! Too much and your burgers will be dry.)…
…coconut aminos, salt, and pepper.
I used my hands to gently combine all the ingredients…
…and formed the meat mixture into small patties (about 2 inches in diameter).
I heated 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fried the sliders in three batches.
I cooked the sliders for 3 minutes on each side, so each batch took about 6-7 minutes to finish.