These green sliders aren’t necessarily pretty, but man, they are good! This is a recipe from Nomnompaleo with a few adjustments. This is my favorite burger. I can hear some of you thinking, “But my kids won’t like them because they’re green.” And that may be true, but they really do taste so good that I think it’s worth a shot. Worst case, you have some fantastic leftovers for the week.
- 1o ounces frozen chopped spinach
- 1 tablespoon Kerrygold (or any grass-fed) butter
- 1/2 cup finely chopped yellow onion (from 1/2 medium onion)
- 1/2 pound mushrooms, finely chopped (you can skip the fresh mushrooms and onions and just use 1 teaspoon of onion powder instead if you’re in a hurry)
- 1/4 cup coconut milk
- 1 pound grass-fed ground beef
- 1/4 cup coconut flour
- 1 medium garlic clove, minced
- 2 teaspoons celtic salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 large eggs, lightly beaten
- Allow the frozen spinach to thaw then put it into a colander and strain. You may want to squeeze it with your hands to really get the water out.
- Sauté the finely chopped mushrooms in butter. Once cooked, put them into a large bowl with the strained spinach.
- Add the rest of the ingredients and mix well by hand.
- Form small slider-sized burgers.
- Warm your cast iron skillet on medium to medium-high heat. Place the burgers in pan, flipping once they are brown on one side. Continue to cook on the other side until they reach the desired temperature.
I hope y’all enjoy them as much as we did. I swear they are so much better than they look. They are also fabulous dipped in a tomato or marinara sauce.
Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacks as well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.