Sunday, November 14, 2010

South West Paleo Sliders

South West Paleo Sliders

Ingredients (makes 12 mini burgers)
- 1 lb of lean ground meat (I used Venison – choose something lean)
- 1 Chorizo Sausage (wheat-free, dairy-free) – if you live in Toronto, you can find them at The Healthy Butcher . 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


  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!

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