The foundation of this recipe is Nom Nom Paleo’s Green Sliders. However, I changed the flavor profile dramatically in the cilantro direction, so if you’re not a fan I suggest you hop on over there and make her version (which uses Italian parsley instead)!

These are called Double Cilantro Sliders because they feature a double dose of it: half a cup of the stuff in fresh, leafy form plus a teaspoon of it powdered–more commonly referred to as coriander. You can find ground coriander at Whole Foods, specialty spice retailers like Penzeys (I’m a Penzeys addict), Indian grocery stores and maybe even in your standard supermarket. I added in some cumin to round out the coriander with its lighter, cheerful note and I finished off the spice additions with half a teaspoon of some cayenne pepper for some zing! Enjoy.

Double Cilantro Sliders

2013-05-14 12:41:36

Yields 12

A cheerful slider packed with cilantro and warm with cloves and Indian spices.

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Ingredients

1 lb frozen spinach, chopped

1/2 lb mushrooms

1/2 onion

1/4 cup coconut milk

1/2 cup celery, diced

1/2 cup cilantro, chopped

2 garlic cloves

1/4 cup coconut flour

1 lb ground beef

2 eggs

1 tsp coriander

1 tsp cumin

1/2 tsp cayenne pepper

1 tsp black pepper

1 tsp salt, plus more to taste

1/4 cup + 1 tbs coconut oil or bacon fat

Instructions

Roughly chop and 1/2 onion and mushrooms, then process them in a food processor until finely diced.

Heat the tablespoon of bacon fat in a skillet over medium heat, then add the chopped mushrooms and onions. Salt to taste, and cook until soft and most of the liquid has steamed off.

While the onions and mushrooms cook, heat the spinach until defrosted (either in the microwave for ~four minutes or on the stove-top). Transfer to a large sieve or colander and squeeze the water out with your hands until the spinach is no longer limp but rather stiff and only slightly damp. Place in a large mixing bowl.

Place the coconut milk, celery, garlic and cilantro in a blender and pulse until smooth. Pour the sauce over the spinach.

Add the mushroom and onions to the spinach mixture.

Add the ground beef, coconut flour, eggs, coriander, cumin, cayenne, black pepper and salt. Combine thoroughly and shape into small patties.

Heat the remaining bacon fat in a skillet over medium heat and transfer the first batch of patties once the oil is hot (being careful not to crowd the pan). Brown for 4-5 minutes on each side, more time may be necessary to firm the patties sufficiently.

Good served hot, or cold!

By GrokGrub

Adapted from NomNom Paleo's Green Sliders

Adapted from NomNom Paleo's Green Sliders

GrokGrub | Paleo Adventures in Beef Land http://grokgrub.com/

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