Green Sliders
- Yield 6 servings
- Prep 30 minutes
- Cook 20 minutes
- Total 50 minutes
Green Sliders sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 50 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 pound frozen chopped spinach
- 1 tablespoons unsalted butter or coconut oil
- 1/2 cup medium yellow onion, chopped
- 1/2 pound cremini mushrooms, finely chopped
- 1/4 cup coconut cream or coconut milk
- 1/2 cup celery, small-dice
- 1/2 cup Italian parsley leaves, loosely packed
- 1 pound ground beef
- 1/4 cup coconut flour
- 1 medium garlic clove, minced
- 1 teaspoon Diamond Crystal kosher salt
- 1.5 teaspoon Freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, beaten
- 2 tablespoon coconut oil, for frying
- Fleur de sel
Method
Dump the package of spinach into a microwavable bowl and microwave it on high for ~4 minutes to defrost it. (You can also let it defrost overnight in the refrigerator.)
Put the defrosted spinach into a colander and press out all the liquid.
Warm the butter or coconut oil over a medium burner in a large cast iron skillet and toss in the chopped onions and mushrooms along with some salt and pepper.
Sauté the veggies until the liquid has evaporated and the onions are softened.
Put the ground beef into a large bowl. Keep nearby.
Throw the coconut milk, parsley, and celery into a container and blend with a hand blender.
Once a puree is formed, pour it over the ground beef and then add the chopped spinach, coconut flour, garlic, measured salt and pepper, fresh nutmeg, beaten eggs, and cooked mushroom mixture.
Gently combine all the ingredients and form the meat mixture into small patties (about 2 inches in diameter). You should have about 30 patties.
Warm 2 tablespoons of coconut oil in a cast iron skillet over a medium burner and fry the sliders in three batches.
Leave the sliders for 3 minutes on each side.
Once they're done cooking, place the patties on a plate and sprinkle with fleur de sel. Dig in with some heated marinara sauce!
