Everybody loves a good burger, right? But how do you make it AIP and Whole30? Sliders have been a very popular dish served in bars and restaurants for the last couple years and are perfect for your party as well. Only ours are completely Autoimmune Protocol compliant and Whole30 to boot!
Chef is also offering a delicious AIP “Ketchup” to serve with these sliders. There are no nightshades used in the making of this ketchup but the result is super tasty. It would be great for your favorite meatloaf recipe as well.
Lettuce Wrapped Burger Sliders with Bacon, Mushrooms, Onion & Tamarind Ketchup
Makes 16 burger sliders
- 2 lbs grass fed ground beef
- 1 Tbl. Granulated onion
- 1 Tbl. Granulated garlic
- 3 Tbl. Finely chopped parsley
- 1 Tbl. Sea salt
- 12 oz Package sugar free bacon
- 8 oz Sliced mushrooms
- 3 Medium onions, peeled and sliced very thin
- 1 Head green leaf or iceberg lettuce
- 4 T. Extra virgin olive oil
Mix the first 5 ingredients together in a bowl. Form it into 16 equal sized slider patties. Set aside.
Cook bacon until crisp. Remove bacon to drain and set aside. Use bacon fat to caramelize onions, cooking over low heat and stirring frequently until golden brown. In 2 Tbl. Olive oil, saute mushrooms until just done. Remove from heat.
Tamarind Ketchup:
- 1 cup tamarind paste
- 1 T. fish sauce
- 2 T. coconut aminos
- 2 T. apple cider vinegar, organic
- 2 garlic cloves
- ¼ cup unsweetened pineapple juice
Mix all ingredients together in a saucepan and reduce until thick.
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The post Whole30 Lettuce Wrapped Burger Sliders with Bacon, Mushrooms, Onion & Tamarind Ketchup appeared first on Paleo on the Go Test Kitchen.
Source: Recipes