Spinach Beef Sliders

Always a crowd pleaser!

1 pound frozen chopped spinach, defrosted and drained
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/2 pound Cremini mushrooms, finely chopped
1/2 cup small-dice celery
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground beef
1/4 cup coconut flour
1 medium garlic clove, minced
1 tsp sea salt
1 1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
2 large eggs, lightly beaten

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

Heat the butter over medium heat in a large skillet and toss in the chopped onions, celery and mushrooms along with some salt and pepper to taste. Sauté until the liquid has evaporated and the onions are softened. 

Add vegetables to the ground beef in a large bowl, and then added the chopped spinach, coconut flour, garlic, salt and pepper, parsley and nutmeg. Add the beaten eggs

I use my hands to gently combine all the ingredients and formed the meat mixture into small patties (about 2 inches in diameter).

Place the sliders on the lined cookie sheet and bake for 15 - 20 minutes. Serve with a tomato sauce. 

Recipe adapted from Nom Nom Paleo