Keto Beef Sliders Recipe

DIRECTIONS

1. Preheat oven to 350°F. Spray two loaf pans, or 16 muffin wells with oil.
2. In a microwave safe bowl, microwave the shredded mozzarella and cream cheese for 45 seconds. Stir and microwave for another 45 seconds, until fully melted and bubbling around the edges. Mix until well combined.
3. In a medium bowl while the cheese is melting, combine the eggs, coconut flour, and baking soda with a fork until all the flour is incorporated. Add the melted cheeses and with well-oiled or gloved hands kneed together the cheese and egg mixtures until even in texture and well combined.
4. Measure out about 3 tablespoons dough and roll together to form a cohesive ball. Place in prepared loaf pan, or muffin tin. Repeat for all the dough with 8 balls in each loaf pan, 16 balls total. Melt the butter and brush over tops of rolls. Sprinkle with a few sesame seeds if desired.
5. Bake for 30 minutes, or until the tops just begin to brown. Remove from oven and let cool while you make the burgers. Cut each roll in half.
6. Measure out about 2 tablespoons (or 1/8 cup) of meat and form into a ½-inch thick patty. Do not overwork the meat. Place patty on a plate and repeat until all meat is used, about 16 patties. Sprinkle each side of the patties with salt and pepper.
7. Cut 8 slices of cheddar cheese (6-ounces total) into quarters. In a large skillet over medium heat, cook the patties in batches, 4-5 minutes per side, or until they reach an internal temperature of 160°. In the last 2 minutes of cooking, place two quarters of the cheese slices over the meat and cover with a lid to melt. Place cooked sliders on a plate.
8. Wash and remove the top 3-4 leaves of iceberg lettuce from the head. Cut into 2-inch square pieces. Place each patty on half of a roll, cover with 2-3 squares of lettuce and a pickle chip, top with the top of the roll and secure with a toothpick. Each serving is 1 slider.