Grass Fed Beef Spicy Sliders
One of absolute favorite meals is a grass-fed beef patty. I have cooked about 100 different versions of the grass-fed patty, with the same amount of combination of fruits and vegetables.
This version tends to be aon the spicy side and I recommend adding even more spice, once you make sure you like the spicy nature of the patty. With the specific vegetable combination the spiciness is toned down, but the awesome factor is toned up.
Not much the preparation, other than chopping and slicing the vegetables.
This meal can be a complete lunch, dinner, or you can make smaller sliders and can be a appetizer for hosting a party for 6 or party for ONE!
Here ya go!
Serves: 6 sliders
- 1 lb. grass fed beef
- 4 oz. goat cheese, (chevre)
- 3 Tbsp. green onions, diced
- 1 tomatoes, sliced
- ½ red onion, sliced
- 8 mushrooms, baby portabella, sliced
- 4 radishes, sliced
- 1 tsp. cayenne
- 1 tsp. paprika
- ½ tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. chile powder (I used Ancho)
1.) In a large bowl, mix grass fed beef with salt, pepper, cayenne, cumin, paprika and chili powder. Form beef into six patties.
2.) Grill, or use a griddle over medium heat on a stove top, to desired level. I like mine very rare. If your griddle is large enough, add in all vegetables and grill for a couple of minutes to soften.
3.) Top with sliced radishes, mushrooms, tomato and red onion. We placed a bit of salsa on the side and served over mixed greens.