Paleo Veggie Sliders
Why is everything that’s smaller, instantly cuter? These sliders make the perfect casual appetizer or enjoy a few of them for lunch. You can switch out the veggie burger for a grass-fed beef burger if you prefer, but these hearty patties are delicious, especially with the sun-dried tomato ketchup. Enjoy!
Yield: 10 sliders patties
1 tablespoon olive oil
1 1/2 cups mushrooms, roughly chopped
1/4 yellow onion, finely chopped
1 carrot, peeled and finely chopped
1/2 medium zucchini, finely chopped
1/2 medium sweet potato, peeled and finely chopped
1 garlic cloves, minced
1/4 cup almond flour
1 tablespoon flax meal
1/2 teaspoon. ground cumin
1/2 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400.
Heat oil in a large skillet over medium heat. Add mushrooms, onion, carrots, and zucchini and cook for about 5 minutes. Add sweet potato and garlic and cook for another 5 minutes.
Work in batches, if necessary, and run vegetable mixture through a food processor until it is finely chopped up but not a paste/puree. Put in a large bowl.
Add almond flour through spices into the bowl and combine with your hands.
Grease a baking sheet or line with parchment or a Silpat. Shape mixture into 6 patties and place on baking sheet. Bake for 15 minutes, then carefully flip.
Bake for another 15 minutes and allow to cool slightly before removing from baking sheet.
Sun-dried Tomato Ketchup
1 cup tomato puree
1/2 cup oil-packed sun-dried tomatoes, drained
1/2 cup maple syrup
1/4 cup apple cider vinegar
1/4 teaspoon allspice, ground
1/8 teaspoon cayenne pepper
1/2 tablespoon peppercorns, ground
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 tsp smoked paprika, ground
1/4 tsp nutmeg, ground
2 teaspoons fresh ginger, grated
2 bay leaves
Pinch of cayenne
1/2 small yellow onion
1 garlic clove, minced
Combine the ingredients, except the bay leaves, in a blender and blend until fairly smooth. Transfer the mixture to a medium saucepan. Season with salt and simmer over moderate heat, stirring occasionally, until very thick and slightly darkened, about 15 minutes.
1 avocado, pitted and scooped out of its skin
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Put everything in a blender or food processor and blend until the mayo is emulsified. To store, keep in a container with a lid, in the fridge (because of the avocado, it can oxidize – turn brown – so keeping it away from oxygen is key!). Best if used immediately.
For 6 burger buns
1 1/2 cups almond flour
2 eggs, separated
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon honey
1 tablespoon ground flaxseed
2 tablespoons water
Preheat oven to 350F
Combine the dry ingredients and mix in the yolks and honey. Set aside.
Beat the whites. GENTLY, fold those in and add enough water or more flour to make it a muffin batter consistency.
Form the dough into 3 inch wide balls, and set on a greased parchment.
Bake for 10 minutes. Check and rotate if using a toaster oven. Mine usually need five more minutes to get golden brown. Remove from toaster and cool a second. Slowly peel out of foil and cool completely.