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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
Cook Time20 minutes
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


  • 1 1/2 tsp pink himalayan salt
  • 1 cup coconut oil ½ cup for each step
  • 3 large green plantains



  • 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.


  • 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.


  • Place one flattened plantain to a plate and add a burger patty and top with the jalapeno relish and mustard. Top with another flattened plantain and garnish with freshly cut jalapenos.