10-MINUTE SLIDERS
Summer is for grilling, wine and beer on the porch, and looking up more grilling recipes. (Obviously.)
Hunting down more sliders recipes? Check out our pulled pork sliders recipe and glazed mini-doughnuts for dessert.
1 teaspoon granulated garlic 2 teaspoons onion powder 1/2 teaspoon sea salt 1/2 teaspoon black pepper 1/2 teaspoon ground cumin (optional) 1 1/2 pounds ground beef, bison, or lamb 1/2 head iceberg lettuce 1 tomato, sliced (optional, omit for nightshade free) 1/2 red onion, sliced Creamy Ranch Dressing*
*Check out Foodie with Family for a homemade ranch dressing recipe, or Fork and Beans for a vegan version.
Step 1
Preheat a large cast-iron skillet, grill, or grill pan to medium-high heat.
Step 2
Combine the garlic, onion powder, salt, pepper, and cumin in a small bowl. Form the meat into 8 small (3-ounce) patties, taking care not to over-handle the meat or it will become tough. Use your thumb to imprint a small dent into the center of each patty. With clean hands, liberally season both sides of the patties with the Spice Blend, using a utensil to flip the patties so that your hands do not get dirty between dips into the spices. There may be extra spice left over; it can be stored in a jar for later use.
Step 3
Cook the patties for 3 minutes per side or until they reach the desired level of doneness.
Step 4
Serve over iceberg lettuce, topped with tomato and onion slices or with your favorite burger toppings. These sliders are perfect when topped with Creamy Ranch Dressing.
Step 5
This recipe is excerpted with permission from The 21-Day Sugar Detox Cookbook: Over 100 Recipes for Any Program Level
by Diane Sanfilippo BS NC (Victory Belt Publishing).
