Here is my version.
I start by finely chopping some vegetables - always mushrooms, plus this time I added leeks and carrots - and frying them in coconut oil. You can include any vegetable you want though - I also like sweet peppers, onions or spinach. I've read that cooked mushrooms will help your patties stay together without adding bread crumbs. I don't know if they really are helping, but it's worked out so far. Plus I love mushrooms. Love. I eat them every day. I usually add some garlic powder and salt to the vegetables while they're in the pan.
While the vegetables are cooking I get my ground beef (or pork, or turkey, or lamb, whatever you want to use) ready in a bowl and sprinkle it with dried minced onion. I then add the cooked vegetables (and according to the photo I also added some minced raw onion) to the meat and mix it thoroughly.
I add an egg -
then some spices - Steakhouse Pepper, chili powder, and Sweet Chili sauce -
and mix them all together.
I take a small handful of the meat mixture, roll it into a ball and add it to the hot frying pan. I use the same one I just cooked the vegetables in - I don't even wash it. Gotta get every bit of that flavour, right? I use the spatula to flatten the patty when it first goes into the pan. Don't press down on your patties after you've flipped them or you'll lose the moisture.
Fry them until they are nicely browned on each side and then transfer them to a plate or storage container, using a papertowel to blot the excess grease if you want.
The thing I like about making sliders is that you can have as few or as many as you want. Sometimes when I get home from work I'll pop just one in my mouth to get me through until dinner is ready.
