Big things often come in small packages. These sliders pack a flavorful punch that is sure to be enjoyed by all. This recipe can be written dozens of ways, depending on your various condiment preferences. The best thing about these paleo-friendly offerings is that you don’t have a doughy soft bun to get in the way of your fresh lettuce and tomatoes.
- 1–1½ pounds (500-750 g) ground beef
- 1 large egg
- 1 small onion, finely chopped
- 1 cup (100 g) mushrooms, finely chopped
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- 1 each: yellow, red, green bell pepper
- 1 small onion, sliced
- 3 small tomatoes, sliced
- 1 head iceberg lettuce
- 6–8 medium portobello mushrooms
- Preheat your grill to medium-high heat. Be sure you have a clean grate and wipe it down with a little oil when hot.
- In a large bowl, mix ground meat, egg, chopped onion and mushrooms. Sprinkle in black pepper and garlic salt as you’re mixing the meat.
- Form small burgers with hands (no need for a fancy slider mold here). The burgers will be about 2 inches in diameter.
- Slice all three peppers down the sides to form large flat pieces (think like you’re cutting the walls off a house).
- Slice other onion and tomatoes thinly (about 1/8 inch). Pull lettuce apart into individual leaves. Try to keep them whole (as large as possible).
- Grill burgers 3-5 minutes per side, depending upon your desired doneness. Grill peppers and mushrooms 2-3 minutes per side, or until cooked through.
- Stack burgers between peppers or mushrooms and wrap with lettuce. Add the onion and tomato slices if you’re so inclined.