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!