When I think about what kind of Paleo-friendly or 21DSD recipes you guys ask me for most often, topping the list every single time is always: “something I can make fast on a weeknight!” Assuming that you have some ground meat defrosted (which I always recommend thinking about before you go to sleep for the night), this recipe will take just 10 minutes, start-to-finish! Clearly the blend of spices here can be changed-out to anything you like, but I'm going to guess that most of you will have these spices on-hand on any given day. I would also highly recommend making and keeping batches of the spice blends in all of my books at your fingertips, since they all make cooking a quick weeknight Paleo meal a breeze.
I know these are already a favorite of one very avid Instagrammer, Georgina Krauss, who showed them here on top of a grain-free bun she made!
- 1 teaspoon granulated garlic
- 2 teaspoons onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- 1 1/2 pounds ground beef, bison, or lamb
- 1/2 head iceberg lettuce
- 1 tomato, sliced (optional, omit for nightshade free)
- 1/2 red onion, sliced
- Creamy Ranch dressing
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.