Curried Beef Sliders

A few weeks ago, St. Martin’s Press was kind enough to send me an advance copy of Dog-Gone Good Cuisine.  Written by Gayle Pruitt, the book explores recipes that are both healthy and delicious for people and their canine companions.

Pruitt is a certified nutritionist and chef, and she creatively brings those two talents together by creating recipes that are full of healthy and beneficial ingredients to boost you and your dog’s health.

The first part of the book is instructional and full of great information on various herbs, spices, and foods.  It details the benefits of these foods and also gives a handy list of basic equipment needed to create the recipes.

Below is one of my favorite recipes from the book, Curried Beef Sliders.  It was super fast and beyond delicious.  The original recipe from the book is below.  Any changes or additions I may will be listed at the end.

Patties

• 1 1/4 pound grass-fed ground beef (labeled 90 percent lean)
• 1 teaspoon ground fenugreek
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Celtic sea salt
• 6 small gluten-free buns, lightly toasted
• 1 tablespoon coconut oil

Curried Mayonnaise

• 2 tablespoons organic mayonnaise
• 1/2 teaspoon feungreek
• 1/2 teaspoon ground tumeric

1. Mix the ground beef, spices, and salt together and form 6 patties, about 3.3 ounces each.  Warm the coconut oil in a skillet over medium-high heat.  Add the patties and cook for 3 to 4 minutes on one side; turn and cook for 2 minutes on the opposite side, or until  done.
2. To make curried mayonnaise, mix all the ingredients together in a small bowl.  Spread the toasted gluten-free buns with the mayonnaise.
3. Build the sliders using soft lettuce, tomatoes, and the cooked patties.

Notes

To the beef, I added one egg, 1/2 teaspoon smoked paprika, and 3 dashes of Worcestershire sauce. I had to substitute the fenugreek with fennel seed, as my store didn’t care it.

To the mayonnaise I added 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and a small sprinkling of coarse ground black pepper.

To serve, I used the tomato and lettuce, but also added some freshly sliced sweet onion.