Double Bacon-Avocado Ranch Sliders With Salsa Verde


Guys, the 4th of July is the BEST holiday.

Sparklers and summer and parades and fireworks and BBQs.  In D.C. it also means crab season, which means that the 4th of July not only has the greatest seafood, but ummm, sparklers are pretty much glitter on a stick.  Heeeeey, America. ILY.


When I was living in D.C., the 4th was a BIG DEAL. 4th of July is almost always adequately celebrated, in my experience, but the 4th in D.C. is extraordinarily special. Everyone in the U.S. should go to D.C. at some point in his or her life during this holiday, really.

This year, things are a bit different. I’m not living in D.C. anymore, which means that not one person here has brought up the holiday yet, and it wasn’t until maybe a week ago where I started noticing 4th of July decorations in the stores. Maybe it’s a no-longer-living-in-dc thing,  maybe its because I am being hyper-sensitive in regards to this holiday.

Side note: I was talking to a man on a plane a couple weeks ago who lived in Juarez. He was very nice and charming, but when he told me he lives in Juarez, I must not have been able to keep a poker face because he went: “ it is safe these days in Juarez- no more killings!!!!!”

OOOOOOOkkkaaaaayyyy. I’m glad you had to say that, buddy.

Anyway, to celebrate my U.S. of A. pride, I’ve brought you this fantastically American dish, with a little southwestern flair. The secret to these babies is that the ranch flavor is not only from the ranch dressing, but because the RANCH IS MADE INTO THE BURGER PATTIES. Double ranch, double the love for ‘Merica.

These sliders can have any toppings you prefer, but obviously, I like my sliders with all the toppings. All of ‘em. Yep. Just pile them on.


The grain-less buns for these sliders are actually very easy to make, so definitely don’t be intimidated by that aspect. They are essential to getting these paleo friendly sliders to taste like real sliders tiny little buns (so cute!) but you can of course use any buns you would like, paleo or not, if that is your preference.  These buns can also be used other areas: as sandwich bread, served with eggs, etc. They truly have great flavor.

double bacon-avocado ranch sliders with salsa verde

Makes 24 mini sliders, or 12 small sliders


For the patties:

  • 1 lb. high-quality, grass-fed ground beef
  • ¼ cup Dill, finely chopped
  • 1/8 cup chives, finely chopped
  • 1/8 cup flat-leaf parsley, finely chopped
  • 2 tsp. minced garlic
  • 1 tbsp. Onion powder
  • 2 eggs


  • 1 batch of paleo salsa verde
  • ½ lb. cooked bacon, sliced into 1-inch pieces
  • 2 roma tomatoes, sliced into thin slices
  • 1 large avocado, sliced in 1-inch pieces
  • ¼ head lettuce, torn into small pieces
  • 2 jalapeños, sliced
  • Favorite Paleo ranch dressing (I like these recipes here and here)
  • Ketchup, mustard, etc.
  • 1 recipe grain-free buns (see below)
  1. In a large bowl, mix ground beef, chopped herbs, garlic, eggs and onion powder. Mix until all herbs and egg have been well incorporated.
  2. Using your hands, separate mixture and roll into small balls of meat. Flatten to create hamburger patties and set aside.  This recipe will make 24 mini patties or 12 small patties.
  3. Once all patties have been formed, cook on a grill or skillet according to preferences. (i.e. rare, medium-rare, etc.) Make sure to flip patties halfway through. (I used a skillet on high heat when developing this recipe, and found that it took about 3 minutes per side for mini sliders to come out medium.)
  4. Once cooked, place each slider on a bun, and top with toppings.

grain-free buns

Makes standard 24 mini buns, and 12 standard sized buns


* These buns can be made in various sizes, according to the baking pan. A mini muffin tin will produce small buns, and a standard size muffin tin will create medium-sized buns. Just make sure to adjust baking times accordingly.


  • Butter for greasing
  • 5 small eggs, OR 4 large eggs
  • 1/4 cup almond milk
  • 2 tsp. apple cider vinegar
  • -1/2 cup almond flour
  • 1/4-cup arrowroot powder
  • 2 tsp. baking powder
  • 1/2 tsp. Pink Himalayan salt
  • 1 tbsp. coconut flour 
  1. Preheat oven to 325 degrees. Place a pan of water on the bottom rack of them oven: this creates a steam bath and keeps the buns moist, just like normal bread made from grains. 
  2. Mix all ingredients together in a large bowl until well mixed and a yellow batter has formed.
  3. Grease muffin tins, and pour batter into each tin until 2/3 way full.
  4. Bake standard sized tins for 7 minutes, and mini tins for 12 minutes.
  5. Remove from oven and let cool completely.
  6. Once cooled, remove from tins, and slice each muffin in half to create buns. Serve immediately, or store in a cool place.