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Whole30 Paleo Low-Carb Jalapeño Sliders

Whole30 Paleo and Low-Carb Jalapeño Sliders topped with chipotle mayo, avocado and crispy bacon!
Prep Time10 mins
Cook Time10 mins
Course: Lunch
Cuisine: American
Keyword: Low-carb, Paleo, sliders, Whole30
Servings: 7 sliders
Author: Silvia Ribas


  • stove top griddle or cast iron skillet


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


  • 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.