Great Superbowl Option with Southwestern Paleo Sliders



Slider on Portobello and Slider on Lettuce

You can still WOW the crowd with these healthy sliders! The secret ingredient is a Chorizo sausage (wheat-free, dairy-free). Serve them up 2 ways – 1 on a roasted Portobello cap, and the other on a lettuce leaf.  Sauté some mushrooms, red peppers and onions in olive oil to put on top.  These also taste amazing with guacamole. 

Ingredients (makes 12 mini burgers)
- 1 lb of lean ground meat (I used Venison – choose something lean)
- 1 Chorizo Sausage (wheat-free, dairy-free) You could probably use some bacon to substitute or omit completely.
-  1/4 onion – minced
- 1 jalapeno – minced/finely chopped
-  2 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- 1/4 tsp pureed chipotle pepper (optional)
- 1 egg
- 6 Tbsp olive oil (for the skillet)
- 1 Head of iceberg lettuce – leaves separated and washed in cold water

Directions

1. In a large bowl, remove the chorizo from its casing.  Add all other ingredients (except olive oil) and mix together well – use your hands.
2. Take small handfuls of the meat and shape into 12 mini burgers.  Set aside on a piece of wax paper or plate for frying.
3. In a skillet, heat 2 Tbsp of the olive oil and once heated, put 4 burgers in the skillet and cook for 3 minutes per side (or until cooked through).  Repeat with 2 other batches.  If you have a large skillet, then do more at once!
4. Serve on lettuce or roasted portabello cap with yer fixins!
5. Enjoy!

Frying away...mmmmm

Roasted Portobello (roast at 400 in oven for about 20-25 min)



 

Adapted From cosmopolitanprimalgirl.wordpress.com