Ingredients
The following ingredients have 4 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
Instruction
- 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.
- Heat the butter or coconut oil over medium heat 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. Set aside.
- 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.
- Heat 2 tablespoons of coconut oil in a cast iron skillet over medium heat and fry the sliders in three batches.
- Cook 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!