1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 lb Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 lb ground beef
1/4 cup coconut flour
1 medium garlic clove, minced
1 tsp kosher salt, plus more as needed
1 1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 large eggs, lightly beaten
Coconut oil
Tomato Sauce, warmed, for serving (Rao's?)
Fleur de sel
Instructions
Thaw spinach (nuked on high for about 4 mins), then press out liquid using colander. Heat butter on medium heat in a large cast iron skillet and toss in chopped onions and mushrooms along with salt and pepper to taste. Sauteé until softened and liquid is evaporated. Puree coconut milk, parsley, and celery in blender and pour over ground beef in large bowl.
Add chopped spinach, coconut flour, garlic, measured salt and pepper, and nutmeg. Then add beaten eggs and cooked mushrooms. Use hands to combine all ingredients and for meat mixture into small patties (about 2 in in diameter). Heat 2 tbsp of coconut oil is a cast iron skillet over medium heat and fry in 3 batches. Cook for about 3 minutes on each side. Sprinkle with fleur de sel.
Variations-
Use cumin, coriander, and chopped jalapeno for a Mexican taste.
OR
Sauteé all veggies (finely chopped) together, except the parsley and spinach, until soft. Add FRESH spinach (chopped) and Italian parsley at the very end, just until wilted, then add the coconut milk and flour. Also, skip puree-ing anything, just let the veggies cool a bit and mix them in with the ground beef and eggs.
Originally Submitted
3/8/2012
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You can add this Green Sliders (Spinach, Mushroom, & Beef Sliders) recipe to your own private DesktopCookbook.
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