Like the famous L.A. food truck PB&J sliders, only these are lectin free with grassfed beef, almond butter, sriracha berry jam and tiny sweet potato buns.
If you've had a PB&J slider off the Me So Hungry food truck in L.A., then you know what I'm talking about. It's a thing of beauty. An affair to remember! Tiny, tasty little bacon garlic burgers cheeseburgers oozing with peanut butter. Bite into it and the spicy strawberry jelly squirts out the sides and into your mouth. And let's talk about that little brioche bun. It has a thin crispy baked outer crust encasing the soft, doughy bread.
The PB&J slider is, in my opinion, the most innovative and palate-pleasing slider on the menu. But as good as it is, it's not perfect. They're not lectin free!
I can fix that! To make these lectin free, we'll start with grassfed beef. Then we'll use Barney Butter Bare Smooth almond butter, of course. Be sure you see "Bare" on the label, as it indicates the nut butter is made with blanched almonds without the lectin-laden skins. You can get it for a great price on Amazon.
And for the berry sriracha jelly, we puree fresh strawberries with a little (or a lot of) sriracha for heat. Now for the best part of all, THE BRIOCHE BUN! I baked little sweet potatoes, SKINS ON, to get that crispy outer brioche-like crust. And the inside is soft and moist, like a brioche bun. The baked tubers make a terrific breadless bun for these little sliders.
Let's make them!
LFG Nut Butter & Jelly Sliders
1/2 lb 100% Grassfed Ground Beef
3 Cloves Fresh Garlic (sliced)
2 T Olive Oil
1/2 t Salt
1/2 t Pepper
3 Strips Pastured Bacon (cooked)
4 oz Manchego or Other Compliant Cheese (sliced)
1 C Fresh Strawberries (washed and but into quarters)
1-2 T Sriracha Sauce (depending on your heat tolerance)
1 t Raw Local Honey
6-8 Pure Stevia Drops
1/4 C Blanched Almond Butter
3 Small Sweet Potatoes (baked and sliced)
Fresh Arugula
NOTE: Bake sweet potatoes at 375 for about 30 minutes, then add strips of bacon to one side of the pan and bake sweet potatoes and bacon together for another 20 minutes until sweet potatoes are fork tender and bacon is crispy.
Step 1: Grill the Burgers
Preheat grill on medium high. In a skillet on medium heat, add olive oil and sliced garlic. Stir until garlic is golden and tender but not brown. This will only take about 30 seconds. Next, in a large bowl, mix ground beef with toasted garlic, salt and pepper. To make mini burger patties, scoop out two tablespoons of ground beef mixture and pat it into a patty about two inches in diameter. Place it onto a plate and repeat until all the burgers are formed. Grill burgers for about one minute, then flip. Place a piece of cooked bacon and a slice of cheese on the cooked side and continue grilling for another minute until burger is cooked and cheese is melted. Set burgers onto a holding plate and cover with foil keep warm.
Step 2: Make the Strawberry Sriracha Jam
In a small food processor, add strawberries, sriracha, honey and stevia. Pulse about 10 times until well blended and a little bit chunky like jam. Scrape jam into a bowl and set aside.
Step 3: Assemble Sliders
Cut the baked sweet potato into 1/2 slices. The ends make especially good top buns. Next take a slice of sweet potato for the bottom bun, then layer with a mini burger followed by a few arugula leaves. Spoon almond butter and strawberry sriracha jam on top. Top with another slice of sweet potato.
Two or three of these little sliders make a great meal. If you're cooking for yourself, you can freeze the leftover cooked burgers and sweet potato slices and thaw a few as you want them.
I had these with jicama steak fries. Just slice a whole jicama into steak fry wedges and deep fry until very golden brown. Salt and pepper to taste. They're crispy and delicious.
ENJOY!