Sliders recipe

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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
How to Make It
  1. Preheat your grill to medium-high heat. Be sure you have a clean grate and wipe it down with a little oil when hot.
  2. 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.
  3. Form small burgers with hands (no need for a fancy slider mold here). The burgers will be about 2 inches in diameter.
  4. Slice all three peppers down the sides to form large flat pieces (think like you’re cutting the walls off a house).
  5. 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).
  6. 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.
  7. Stack burgers between peppers or mushrooms and wrap with lettuce. Add the onion and tomato slices if you’re so inclined.

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