Green Sliders (Spinach, Mushroom, and Beef Mini Burgers)

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I didn’t exactly reinvent the wheel with this recipe. I simply modified the one I had for Super Porktastic meatloaf, substituting grass fed ground beef for the pork and I formed the meat and veggie mixture into mini burgers. My kids love ‘em ‘cause they can eat them with their hands and they taste terrific dipped in marinara sauce. (Rao’s is my favorite jarred brand.) Even if you can’t finish them all, they make perfect on-the-go veggie+meat snacks.

Here’s what I assembled to make 30 mini sliders:

  • 1 pound frozen chopped spinach
  • 1 tablespoon unsalted butter (or coconut oil)
  • 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
  • 1/2 pound Cremini mushrooms, finely chopped
  • 1/4 cup coconut cream or coconut milk
  • 1/2 cup small-dice celery (from about 2 medium stalks)
  • 1/2 cup loosely packed fresh Italian parsley leaves
  • 1 pound ground beef
  • 1/4 cup coconut flour
  • 1 medium garlic clove, minced
  • 1 teaspoon kosher salt, plus more as needed
  • 1 1/2 teaspoons freshly ground black pepper, plus more as needed
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, lightly beaten
  • coconut oil
  • Tomato sauce, warmed, for serving (optional)
  • Fleur de sel

Here’s how I made them:

First, I dumped a packet 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 the butter (or 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, parsley, and celery said hello to my hand blender

Once a puree was formed, I poured it over the ground beef in a large bowl, and then added the chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg.

Afterwards, I added the beaten eggs and cooked ‘shrooms.

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.

I reheated a bowl of marinara sauce in the microwave and I sprinkled some fleur de sel on the mini burgers before we dug in.

Yummy and easy!

Sous Vide Turkish Slider Burgers

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For tonight’s dinner, I sous vided some Turkish seasoned mini burgers.

Why? Well, I love Turkish kabobs and sliders are so damn cute. Sous viding the patties ensures perfectly cooked medium rare burgers but you gotta cook your onions first because 130 F ain’t gonna do it.

(If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!)

Here’s what I gathered to make 8 sliders:

Here’s how I made them:

I gathered and prepped my ingredients…

…and heated up the coconut oil in a small cast iron skillet over medium heat.

Once the pan was hot, I sautéed the diced onion in melted coconut oil with some salt and pepper. When the onions were softened and translucent, I added the minced garlic and stirred everything around until the garlic was fragrant (~30 seconds). I transferred the cooked onions to a small bowl to cool to room temperature.

In a large bowl, I combined the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt.

I used my hands to mix everything but tried not to overwork the meat.

I formed the meat and onion mixture into 8 sliders…

…and placed them on a plastic-wrap lined platter. I covered the patties with another sheet of plastic wrap and put them in the freezer for 2 hours.

Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH easier to remove the frozen patties if they aren’t frozen to the plate.

Once the patties were solid, I vacuum sealed them…

…and stored them in the fridge.

At dinnertime, I filled and preheated the SousVide Supreme to 130 F and dumped in the sliders for 45 minutes (cooking time: 30 minutes-12 hours). Then, I took the burgers out of the water oven and dried them with paper towels.

I heated up the lard in a large cast iron skillet over high heat and when the pan was hot, I fried the burgers for about 45 seconds on each side.

Tasty bites o’ beef!