Preheat a large cast-iron skillet, grill, or grill
pan to medium-high heat.
Combine the garlic, onion powder, salt, pepper, and cumin in a small bowl. Form the meat into 8 small (3-ounce) patties, taking care not to overhandle the meat or it will become tough. Use your thumb to imprint a small dent into the center of each patty. With clean hands, liberally season both sides of the patties with the Spice Blend, using a utensil to flip the patties so that your hands do not get dirty between dips into the spices. There may be extra spice left over; it can be stored in a jar for later use.
Cook the patties for 3 minutes per side or until they reach the desired level of doneness.
Serve over iceberg lettuce, topped with tomato and onion slices or with your favorite burger toppings. These sliders are perfect when topped with Creamy Ranch Dressing.
Creamy Ranch Dressing
PREP TIME: 4
COOKING TIME: 5
YIELD: 1/2 cup
1/4 cup Homemade Healthy Mayonnaise
1/4 cup full-fat coconut milk
1 tablespoon minced fresh
2 tablespoons minced fresh chives
1 clove garlic, minced
1 to 2 tablespoons apple cider vinegar* to taste
sea salt and black pepper to taste
In a small bowl, whisk together all the ingredients. Add just 1 tablespoon of the vinegar at first, taste, and add more if needed.This dressing should keep well for up to a week in the refrigerator in a glass jar.
Homemade Healthy Mayonnaise
PREP TIME: 15
YIELD: 3/4 cup
2 egg yolks
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard*
1/2 cup macadamia nut oil or other oil (see page 228)
1/4 cup extra-virgin olive oil
In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice, and mustard until blended and bright yellow, about 30 seconds. Begin adding 1/4 cup of the macadamia nut oil to the yolk mixture a few drops at a time, whisking constantly. Gradually add he remaining 1/4 cup of macadamia nut oil and the olive oil in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.
Store in the refrigerator for up to a week.