Whole30 Paleo Low-Carb Jalapeño Sliders
Whole30 Paleo and Low-Carb Jalapeño Sliders topped with chipotle mayo, avocado and crispy bacon!
Servings: 7 sliders
Equipment
- stove top griddle or cast iron skillet
Ingredients
Jalapeño Sliders
- 1 lb grass-fed ground beef
- 2 tbsp jalapeño (fresh or preserved) diced
- 1 tsp each, smoked paprika garlic and onion powder
- 1 pinch sea salt and pepper, to taste
Chipotle Mayo
- 3 tbsp whole30 aproved mayonnaise
- 1 tsp chipotle powder
- 1 tsp lemon or lime juice
Toppings/ Additional
- 3 1/2 slices sugar-free bacon
- 1/2 whole avocado
- 1 tbsp cilantro
- 7 leaves Iceberg, Boston or butter lettuce
Instructions
- Heat a stove top griddle or cast iron skillet, prepping it with cooking spray.
- In a medium bowl add the meat, jalapeño and spices. Mix well to combine.
- Using an ice cream scooper, grab enough meat to fill the scooper cavity. This way, all the sliders will be equal in size. Form in to a ball in and then press it down to flatten between your hands.
- Cook the sliders for about 3-5 minute on each side, depending on your preference. Make sure the griddle or skillet is hot enough, you should hear a sizzle once your place the meat on it.
- Using a pair of kitchen scisors cut the bacon in half. On a separate skillet cook the bacon slices, according to package instructions. Then quickly transfer to a paper towel to absorb the remaining fat/ grease.
- In a small bowl whisk to combine the mayo, chipotle powder and lemon juice. Set aside.
- Arrange the lettuce wraps on a serving platter. Cut the avocado into thin strips, removing skin.
- Place each slider on a lettuce wrap. Top with chipotle mayo, avocado, bacon and cilantro.