Keto Mini Cheeseburger Sliders w Curly Shoestring Fries Recipe

Gluten Free
Lunch
Main Dishes
4.7/5
(1215 reviews)
Keto Mini Cheeseburger Sliders w Curly Shoestring Fries
Zylo Recipes

Description

Imagine biting into a warm, satisfying lunch of cheeseburgers and fries, reimagined with a focus on fresh flavors and textures. This recipe brings together the comforting taste of classic cheeseburgers in a delightful miniature form, paired with crispy, inventive fries. These aren't your typical burgers; they're mini cheeseburger sliders, each one a perfectly assembled bite.

Two of these sliders make up a serving, ideal for a fulfilling midday meal or a fun appetizer. Each slider is carefully layered, starting with a juicy, savory patty topped with a generous melt of cheddar cheese. The coolness of crisp lettuce and the bright, tangy sweetness of ripe tomato slices provide a refreshing contrast to the richness of the cheese and meat.

Adding another layer of creamy indulgence is a slice of fresh avocado, its smooth texture and mild flavor complementing the other ingredients beautifully. The double-stacked arrangement makes these sliders not only delicious but also visually appealing, promising a satisfying experience from the first glance. Complementing the mini cheeseburgers are curly, shoestring-style zucchini fries.

These fries offer a lighter, more vibrant alternative to traditional potato fries. The zucchini is carefully spiralized to create delicate strands, which are then lightly seasoned and baked to golden perfection. This method ensures that the fries are crispy on the outside and tender on the inside, providing a delightful textural contrast.

The natural sweetness of the zucchini is enhanced by a touch of seasoning, making them an irresistible side dish. Together, the mini cheeseburger sliders and zucchini fries create a balanced and flavorful meal. The combination of savory, creamy, and fresh elements in the sliders, paired with the crispy, light fries, offers a satisfying and guilt-free alternative to traditional fast food.

Whether you're looking for a creative lunch option or a crowd-pleasing appetizer, this recipe is sure to impress with its delicious flavors and satisfying textures.

Preparation Time

Prep Time
40 min
Cook Time
25 min
Total Time
1 h 5 min

Nutrition Information

Per 1 serving serving
C
Calories
650 Kcal

C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
35 g

C
Fats
50 g
Saturated Fats 25 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    7 oz
    2.
    Seasoned salt
    Seasoned salt
    0.25 teaspoon
    3.
    Black pepper
    Black pepper
    1 dash
    4.
    Fried pork skins
    Fried pork skins
    1 ounce
    5.
    Ground beef
    Ground beef
    8 ounce
    6.
    Seasoned salt
    Seasoned salt
    0.25 teaspoon
    7.
    Black pepper
    Black pepper
    1 dash
    8.
    Onion powder
    Onion powder
    0.13 teaspoon
    9.
    Garlic powder
    Garlic powder
    0.25 teaspoon
    10.
    Mayonnaise
    Mayonnaise
    1.5 tablespoon
    11.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tsp
    12.
    Cheddar cheese
    Cheddar cheese
    4 teaspoon, shredded
    13.
    Ketchup
    Ketchup
    0.5 teaspoon
    14.
    Lettuce
    Lettuce
    0.25 oz
    15.
    Tomato
    Tomato
    1.25 oz
    16.
    Avocado
    Avocado
    0.5 oz

Instructions

    1.
    Prep the zucchini fries first, at least 30 minutes before you want to bake them. Use a spiralizer to cut the zucchini into long, thin spirals. Avoid breaking the long pieces into small pieces - it will be more beneficial to leave them longer until later. Spread the spiralized zucchini out on a clean sheet tray. Place paper towels over the zucchini and weigh them down with a heavy dish, such as a glass baking dish.
    2.
    Leave the zucchini alone for 30 minutes to give the paper towels enough time to absorb the extra moisture. After 30 minutes, season the zucchini with the first amounts of seasoned salt and black pepper. Use a pair of tongs to gently toss the zucchini with the seasonings. Then, transfer the spiralized zucchini to a large Ziploc bag. Turn on an oven to preheat to 400 degrees and line a sheet tray with parchment paper.
    3.
    Meanwhile, in a food processor, grind the pork rinds into a fine crumb, like breadcrumbs. Add the ground pork rinds to the Ziploc bag. Seal the bag with air trapped inside, and shake the bag until the zucchini is coated in all the ground pork rinds. Pour the curly fries out onto the prepared sheet tray, spreading the pieces out for even baking. Bake the tray for 25 minutes, or until the curly fries are dried and crispy.
    4.
    While the fries are in the oven, make the mini cheeseburgers. In a mixing bowl, combine the ground beef, seasoned salt, pepper, onion powder, garlic powder, and mayonnaise until you have an even meat mixture. Use your hands to portion 1-ounce meatballs. Heat the olive oil in a non-stick pan over medium-high heat. When the oil is hot, place about 4 of the meatballs in the pan, and use a spatula to flatten them into thin burger patties.
    5.
    Cook the burger patties on one side until they’re charred. Flip the burgers over, and sprinkle about ½ teaspoon of shredded cheddar on top of each burger patty. When the patties finish cooking on the second side, stack one patty on top of another, turning 4 patties into 2 stacked sliders. Transfer the finished sliders to a surface to cool and repeat this step for the remaining portions of meat and cheese.
    6.
    When the sliders are done cooking, add a squirt of ketchup on top of each one. Place 1-2 pieces of lettuce on top of the ketchup, followed by a piece of fresh tomato and a piece of avocado. Push a toothpick through each slider to keep them from falling over. Serve 2 stacked sliders with about ¾ ounce of curly shoestring fries.