Now here’s something a little different I’m pretty sure you didn’t see coming off the grill at your family’s last backyard barbecue.
This is a really easy recipe for grilled sliders that are 100% paleo, and yes, Whole30 compliant too.
Plus, they’re just a lot of fun to make and serve. If you have healthy-eating little ones, I think they’ll really enjoy these.
The patties you’re looking at are a tasty mash-up of equal parts beef and chorizo – you don’t have to mix the two of course, but I really like the extra spiciness the chorizo adds. You could just as easily do ground beef by itself, or even ground turkey.
Of course, what’s really impressive about these sliders are those good-looking buns. At first glance, they look like bread – but it’s actually a thick-slice of sweet potato round. I chose a couple of orange-skinned sweet potatoes to make these grilled buns – the bigger the girth the better. After I sliced the sweet potato buns I steamed them for a few minutes – that just gives them a little headstart on the hot grill.
Once everything is cooked, you simply stack these up and enjoy. I garnished mine with radishes for a little extra crunch…that may not be your first choice, so just pile these high with whatever you like.
Really, that’s about it. Simple beef and chorizo sliders. All paleo & Whole30 compliant.
Fire up the grill and give these sassy little sliders a try! Let me know what you think :)
Paleo Beef & Chorizo Sliders on Sweet Potato “Buns”
- Equal portions of grass-fed ground beef and bulk chorizo sausage around 1-2 pounds total
- 1 large diameter sweet potato sliced into 1/2-inch thick rounds
- Salt and pepper to taste
- 1-2 avocados mashed (or pre-made guacamole)
- Sliced tomatoes
- Lettuce leaves
- Salt and pepper if needed
- Garnish options: chopped radishes, dried parsley, or whatever toppings you like
- Preheat grill to medium-high heat
- Gently combine the ground beef and ground chorizo together in a mixing bowl by hand and form into smaller, slider-sized patties. This spicier combo doesn’t normally need additional seasonings but of course you can add whatever like, or just a little salt and pepper
- Slice sweet potatoes into 1/2-inch thick rounds for the sliders’ bottom “buns.” (TIP: To help the potato rounds cook through faster on the grill, I steam my slices 2-3 minutes before placing them on the grill)
- If making your own guacamole, scoop out the flesh from avocados and mash together. Place in refrigerator until ready to serve.
- Drizzle olive oil over the seasoned beef/chorizo patties and grill, turning once. Internal temperature should read between 160ºF – 165ºF. At the same time, grill the sweet potato slices until cooked through and tender.
- Stack sliders with fixings as desired, top with guacamole, and garnish.