Cinnamon Chipotle Sliders with Sauteed Mushrooms & Red Onions (a PaleOMG recipe)

These sliders are a great burger option.  If you have non-Paleo family members or guests, you could make these full-sized with buns, or even put these little ones on slider buns.

Recipe taken from



  • 1 lb ground beef
  • 2 tablespoons cinnamon
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle red pepper
  • 1/4 teaspoon paprika
  • salt and pepper, to taste


  • 1 red onion, thinly sliced-I like mine in circles!
  • 1 package of thinly sliced mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coconut oil

Directions (verbatim)

  1. Grab a large mixing bowl and add your beef and spices. Mix well to combine.
  2. Heat a medium skillet up and add your coconut oil. Add in your onions and stir a bit to help cover the onions in oil, then add a tablespoon or so of water and cover to help steam the onions.
  3. As the onions begin to brown, grab out a large skillet and add your olive oil to warm up under medium-high heat for your sliders.
  4. Form your sliders into small patties. Mine were about 2-3 inches wide once i pressed them down. Add to hot skillet and cook for 4-5 minutes on both sides.
  5. As the sliders are cooking, keep stirring around the onions to help make sure they don’t burn. When they have cooked for about 6-8 minutes, add mushrooms and re-cover with a tablespoon of water.
  6. Once the sliders are done cooking, set them aside while you finish the onions and mushrooms.
  7. Once the mushrooms and onions are almost cooked through, add your balsamic vinegar and mix to combine.
  8. Top your cooked sliders off with some ground mustard (why the hell wouldn’t you use mustard) and the onions and mushrooms. This meal will not disappoint!

Anna’s Report

Verdict:  These were very tasty.  I topped each slider with mustard and the onion/mushroom sautee, then topped the remaining mushroom & onions with a fried egg.  I think this would be tasty as a full-sized burger, ’cause then you could put the egg on the burger itself.

Adjustments to the recipe:  I wanted my onions to properly caramelize, so I began this part of the process before mixing up the beef & spices.  (Long & slow, on low heat = wonderfully caramelized onions & mushrooms)

Next time:  These were very spicy.  Next time I would cut the chili powder in half, particularly for feeding the kids.


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