keto sliders
AuthorTeamKeto
RatingDifficultyBeginner

These keto sliders make for the perfect tiny & tasty keto dinner or appetizer! Assemble them as the recipe suggests, or try adding your own favorite keto-friendly condiments. If you decide to switch it up, we recommend trying onions or sriracha to your keto sliders!

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Yields12 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients:
For the Buns:
 7 Eggs
 ½ tsp baking soda
 ½ tsp kosher salt
For the Burgers:
 12 oz 80/20 ground sirloin
 1 tbsp garlic powder
 2 tbsp onion powder
 1 tsp kosher salt
 ½ tsp black pepper
 2 tsp hot sauce
 1 Egg
For the Avocado Spread:
 1 tsp lemon juice
 ¼ tsp kosher salt
Additional Toppings:
 6 oz Brie
Special Equipment:
 Toothpicks
Directions:
1

Preheat the oven to 400°F, preheat a grill to medium-high heat, and coat two 12-well muffin tins with coconut oil or cooking spray.

2

Make the buns: Separate the eggs, placing the yolks in a mixing bowl and the whites in a separate, larger mixing bowl. Whisk the whites until frothy, then add the baking soda, salt, and cream of tartar. Whip until stiff peaks form, about 3 minutes. To the bowl with the yolks, add the cream cheese and Parmesan and beat until smooth. Using a rubber spatula, gently fold the yolk mixture into the whipped whites until fully incorporated. Pour the combined mixture into the prepared muffin tin, filling the cups half full. Bake for 7 to 9 minutes, until the tops are just starting to brown. Remove the buns to a cooling rack and let cool.

3

While the buns are baking, make the burgers: Mix together the ground sirloin, garlic powder, onion powder, salt, pepper, hot sauce, egg, ricotta, and basil. Divide into 12 patties, about 1 ounce each. Set aside.

4

Puree the avocado, lemon juice, and salt in a food processor, then transfer the puree to a pastry bag or a plastic bag with a corner snipped off. Pipe about 1½ teaspoons onto each of the 12 slider buns. (You can also simply spread the puree on the buns.)

5

Grill the burgers to the desired doneness (1½ to 2 minutes per side for medium). Assemble the keto sliders with 2 buns, 1 burger patty, and your choice of toppings. Pin each keto slider with a toothpick and serve.

6

Store the leftover keto sliders in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Serving Size 3

Servings 12

7.4g
Net Carbs

Amount Per Serving
Calories 693
% Daily Value *
Total Fat 52.5g81%
Total Carbohydrate 10.6g4%
Dietary Fiber 3.2g13%
Protein 45.6g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking MethodTags, ,

Ingredients

Ingredients:
For the Buns:
 7 Eggs
 ½ tsp baking soda
 ½ tsp kosher salt
For the Burgers:
 12 oz 80/20 ground sirloin
 1 tbsp garlic powder
 2 tbsp onion powder
 1 tsp kosher salt
 ½ tsp black pepper
 2 tsp hot sauce
 1 Egg
For the Avocado Spread:
 1 tsp lemon juice
 ¼ tsp kosher salt
Additional Toppings:
 6 oz Brie
Special Equipment:
 Toothpicks

Directions

Directions:
1

Preheat the oven to 400°F, preheat a grill to medium-high heat, and coat two 12-well muffin tins with coconut oil or cooking spray.

2

Make the buns: Separate the eggs, placing the yolks in a mixing bowl and the whites in a separate, larger mixing bowl. Whisk the whites until frothy, then add the baking soda, salt, and cream of tartar. Whip until stiff peaks form, about 3 minutes. To the bowl with the yolks, add the cream cheese and Parmesan and beat until smooth. Using a rubber spatula, gently fold the yolk mixture into the whipped whites until fully incorporated. Pour the combined mixture into the prepared muffin tin, filling the cups half full. Bake for 7 to 9 minutes, until the tops are just starting to brown. Remove the buns to a cooling rack and let cool.

3

While the buns are baking, make the burgers: Mix together the ground sirloin, garlic powder, onion powder, salt, pepper, hot sauce, egg, ricotta, and basil. Divide into 12 patties, about 1 ounce each. Set aside.

4

Puree the avocado, lemon juice, and salt in a food processor, then transfer the puree to a pastry bag or a plastic bag with a corner snipped off. Pipe about 1½ teaspoons onto each of the 12 slider buns. (You can also simply spread the puree on the buns.)

5

Grill the burgers to the desired doneness (1½ to 2 minutes per side for medium). Assemble the keto sliders with 2 buns, 1 burger patty, and your choice of toppings. Pin each keto slider with a toothpick and serve.

6

Store the leftover keto sliders in an airtight container in the refrigerator for up to 2 days.

Brie Sirloin Keto Sliders

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