Prepared With


Spinach, Mushroom, and Beef Mini Burgers


1 pound frozen chopped spinach
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound Crescent ground beef
1/4 cup coconut flour
1 medium garlic clove, minced
1 teaspoon kosher salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper, plus more as needed
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
coconut oil


Defrost Spinach and press out all the extra liquid. Next, heat the butter over medium heat in a large skillet and toss in the chopped onions and mushrooms along with some salt and pepper to taste. Cook until any excess liquid has evaporated and the onions are softened.
Next, use a blender to form a puree of the coconut milk, parsley, and celery. In a separate bowl, pour the puree over the ground beef and then add chopped spinach, coconut flour, garlic, measured salt and pepper and nutmeg.
Also, add the beaten eggs and cooked mushroom mix. Use hands to gently combine all the ingredients and form the meat mixture into small patties (about 2 inches in diameter).
Lastly, in a skillet, heat 2 tablespoons of coconut oil over medium heat and cook the sliders for 3 minutes on each side (or until cooked through).

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