Tostone Burger Sliders with Jalapeno Relish
A juicy slider burger served in between 2 crispy and salty tostones and topped with jalapeno relish. Whole30 and Paleo compliant.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Appetizer, Main Dish
Servings: 10 -12 Sliders
Author: Ashley McCrary
Jalapeno Relsih
- 1/2 cup dill relish or 4 whole pickles
- 2 jalapenos remove seeds and chop
- 2 mini red sweet peppers
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 dates
- 1 tbsp white wine vinegar
- 2 garlic cloves
Burger Sliders
- 2 lb ground beef 90/10%
- 1 tsp garlic powder
- 2 tbsp coconut aminos
- 1 large egg
- 2 tbsp tapioca flour
- 1 tsp salt
- 1/3 cup onions chopped
- 1 tsp pepper
Tostones
- 1 1/2 tsp pink himalayan salt
- 1 cup coconut oil ½ cup for each step
- 3 large green plantains
Sliders
Lightly oil grill/pan over medium heat.
Whisk the egg in a bowl & add chopped onions, salt, pepper, and garlic powder.
Crumble in beef and add the coconut aminos. Mix together.
Gently shape (don’t firmly press) mixture into small slider patties about ¾ inch thick. Place burgers on the grill/pan. Cook for about 5 minutes per side.
Transfer the relish to a serving bowl. Will stay good in the fridge for up to 2 weeks.
Tostones
Peel the plantains and cut into 1 inch thick chunks.
Heat the ½ cup of the coconut oil in a large skillet. Place the plantains in the oil and fry on both sides, about 4 minutes per side.
Remove the plantains from the pan. Add one plantain slice at a time in between two pieces of parchment paper. Use a flat surface to press down and and flatten the plantains.
Return the flattened plantains to the other 1/2 cup of coconut oil and fry 1 minute on each side. Sprinkle with salt.
Jalapeno Relish
Remove the seeds from the jalapenos so the relish isn’t too hot. Add them to a food processors.
To the jalapenos, add in the dill relish (make sure no added sugar) and the remaining ingredients. Turn the food processor on and blend together until finely chopped.